Coca's onion

Preparation

1. For the mass:

   We put the oil, butter and water in the glass. We heat it for 2 minutes, 37º, speed 2.

2. With your fingers we sprinkle the crumbled fresh yeast. We beat 10 seconds, speed 3.

3. We add the flour and salt. We mix during 20 seconds, speed 6.

4. We dump the dough in a 38 x 25 cm tray lined with kitchen paper. With the fingertips we are stretching the dough and distributing it until it covers the entire surface of the tray. Without forgetting to make an outer edge. We booked.

5. We preheat the oven to 200º, with heat up and down.

6. For the filling:

   Without washing the glass, we put the peeled and chopped onions in large. We bite during 3 seconds, speed 5. Add the oil and salt and sauté for 15 minutes, Varoma temperature, speed 1, without beaker.

7. At the end of the time, we distribute the onion over the entire surface of the dough.

8. Without washing the glass, we put the eggs and season. We beat during 10 seconds, speed 4. We pour over the onion so that it is well distributed.

9. Sprinkle the oregano and put it in the oven and let it cook for 25 minutes. After this time we remove and let it rest for a few minutes inside the tray. Then we carefully unmold it and let it cool on a wire rack.

10. Cut into 6 cm squares and serve.