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Fluffy Spanish Omelette

Mexican.Chef's picture
Ingredients
  Tomatoes 3 Large, cubed
  Onion 1 , chopped
  Garlic 1 Clove (5 gm), minced
  Celery ribs 2 , finely sliced
  Salt 1⁄2 Teaspoon
  Butter 6 Tablespoon
  Cooked peas 1⁄2 Cup (8 tbs)
  Green chiles 3 , parched peeled and sliced into rings
  Eggs 6
  Water/Beer 1⁄4 Cup (4 tbs)
  Freshly ground black pepper 1 Dash
Directions

1 Using a large frying pan, cook the tomatoes, onion, garlic, celery and salt in 3 tablespoons butter until soft. Add the cooked peas and green chiles after the other vegetables are soft, about 5 minutes.
2 Remove the vegetables from the pan and add remaining butter. While it's melting, beat the eggs with the water or beer, salt and pepper. Add all at once to the frying pan and cook until the eggs set.
3 Slide onto a platter and spoon most of the vegetables over, then fold omelet and drizzle remaining vegetables over the top.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Fried
Ingredient: 
Egg
Interest: 
Quick
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
0 Minutes

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