BABY ONION OMELETTES WITH HAM AND ROCKET
2 onions, finely chopped a pinch of salt good-quality olive oil 1T butter 4 extra-large, free-range
eggs, beaten thinly sliced Serrano ham a handful of rocket leaves salt and milled black pepper
Cook the onions and salt very gently for about half an hour in a few tablespoons of oil and the butter, until soft and pale gold in colour. Allow to cool, then mix with the beaten eggs. Use a blini pan to make small, thin omelettes. If you use a nonstick pan, you should need very little oil. Allow to cool, and fold over some ham slices and rocket leaves. Add salt and a grinding of black pepper to taste.