Cut the onions into very fine wheels until halfway up, sauté in olive oil, turning, until they begin to color slightly.
Mix eggs with water lightly with a fork. Season with salt and pepper.
Heat butter in a frying pan, pour in the eggs. As soon as they start to set, stir a tiny bit with a fork so that the eggs, still runny, come into contact with the bottom of the pan. Then spread the steamed and drained onion rings evenly over the top. Fold the omelettes and slide them onto a preheated plate.
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