Black pudding and caramelised onion omelettes with pomegranate
Key recipe details
Approximate calculation based on the stated quantities and average values per 100 g of each ingredient. How we calculate nutrition information
Recipe characteristics
Gluten-free and 8 more Indicative dietary requirements
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Recipe characteristics
Main course
Lunch · Dinner
1 to 2 hours
Ingredients
＋ Añadir a un menú- Egg 8 medium, shelled 400 g
- Blood Sausage rice variety, casing removed 200 g
- Onion 2 large, peeled 350 g
- Lettuce washed and dried 160 g
- Pomegranate seeds 100 g
- Extra virgin olive oil 15 g onions, 5 g omelettes and 15 g dressing 35 g
- Vinegar 10 g
- Parsley chopped 4 g
- Salt or to taste 1 g
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Method
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Thinly slice the onions. Heat 15 g oil and cook over a low heat with the salt for 35–40 minutes, stirring often, until golden and sweet. Lower the heat if they catch: do not let them burn.
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Add the crumbled black pudding and cook for 6–8 minutes until piping hot and cooked according to the manufacturer’s instructions. Let cool slightly.
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Beat the eggs and combine with the onions and black pudding. Divide into four equal portions and cook four omelettes using the reserved 5 g oil, for about 2–3 minutes per side over a medium-low heat, leaving no liquid egg.
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Tear the lettuce and combine with the pomegranate seeds. Dress with the vinegar and remaining 15 g oil. Serve with the omelettes and sprinkle with the parsley.
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