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Spanish Omelette

American.Gourmet's picture
Ingredients
  Tomatoes 6
  Cooking oil 3 Tablespoon
  Onion 1 , chopped
  Green pepper 1 , chopped
  Stalk celery 1 , chopped
  Leek 1 , chopped
  Fennel bulb/1/2 teaspoon crushed fennel seeds 1⁄2 , chopped
  Garlic 1 Clove (5 gm), minced
  Parsley sprigs 3 , chopped
  Garlic 1 Clove (5 gm)
  Thyme 1⁄2 Teaspoon
  Oregano 1⁄2 Teaspoon
  Bay leaf 1⁄2
  Saffron 1 Pinch
  Freshly ground black pepper To Taste
  Salt To Taste
Directions

1. Peel the tomatoes, cut in half and gently press out the seeds and liquid. Chop the tomatoes.
2. Heat the oil in a pan and add the onion, green pepper, celery, leek, fennel, garlic and parsley. Saute five minutes. Add the tomatoes and season with the clove, thyme, oregano, bay leaf, saffron and salt and pepper to taste.
3. Simmer the mixture gently until the vegetables are tender, about ten minutes. Discard the clove and bay leaf. Use to fill and garnish six three-egg omelets.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Spanish
Course: 
Side Dish
Method: 
Saute
Dish: 
Sandwich
Ingredient: 
Clove
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
6

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