Sam absolutely LOVES this omelet, and my dad always loved it, too. Over the years I embellished mom’s original recipe with one key ingredient: ONIONS. Enjoy!
- 6 jumbo eggs, beaten
- 6 sheets of matzo
- 1 large yellow onion, diced
- Salt and pepper to taste
- 1 tablespoon margarine
- 1 tablespoon olive oil
Break up the matzo into medium-sized pieces in a mixing bowl and cover with cold water to soak. Heat margarine and olive oil in a large skillet (mine is 14") and add the diced onions. Season with salt and pepper and cook until the onions start to brown. While the onions are doing their thing, squeeze as much water as possible from handfuls of the soaked matzo, add to the beaten eggs and mix together. Pour the matzo/egg batter into the skillet and stir slightly to incorporate the onions. Then flatten with a spatula, season with more salt and pepper and cover the pan. Reduce the heat to medium-low and cook for several minutes until the bottom is lightly browned. To cook the other side, use your spatula to cut the omelet into fourths and turn each wedge separately.
If you halve the recipe to make an omelet for one, you can use a smaller pan and flip the whole omelet in one piece to cook the other side. This actually counts as a floor show if you sing a chorus of “Hava Nagila” at the same time.
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