Southern Style Spanish Omelet
|Water||1⁄2 Cup (8 tbs)|
|Chopped green chilies||4 Ounce, drained (1 Can)|
|Finely chopped onion||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs) (Divided)|
|Monterey jack cheese/Cheddar cheese||4 Ounce, shredded (1 Cup)|
|Taco sauce/Picante sauce||8 Ounce (1 Jar)|
1 In a bowl, add eggs, water, and salt, beating well.
2 Stir in the chiles and onion.
3 In an 8-inch omelet pan or heavy skillet, melt 1 tablespoon butter and heat until just hot
4 Pour in one-fourth of the egg mixture.
5 When the mixture begins to cook, carefully lift the edges of omelet.
6 Gently tilt the pan to allow uncooked portion to flow underneath.
7 When the egg mixture is set, sprinkle 1/4 cup cheese over one half of the omelet.
8 Fold the omelet in half.
9 Transfer on a warm platter.
10 Repeat the procedure with the remaining ingredients.
11 Serve at once with taco sauce.