Puffy Spanish Omelette
|Garlic||1 Clove (5 gm), crushed|
|Onion||1⁄4 Cup (4 tbs), chopped|
|Celery||1⁄3 Cup (5.33 tbs), thinly sliced|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Dried oregano leaves||1⁄4 Teaspoon|
|Tomato sauce||8 Ounce (1 Can)|
|Canned sliced mushrooms||3 Ounce, drained (1 Can)|
|Pitted ripe olives||9 Large, thickly sliced|
|Fresh tomatoes||1 1⁄3 Cup (21.33 tbs), coarsely chopped|
1 Make Basic Puffy Omelet as per the recipe directions; do not fold.
2 Meanwhile, prepare the Sauce: in a medium skillet, heat butter and saute the garlic, onion, celery and green pepper until they are tender about 5 minutes.
3 Add in salt, pepper, paprika, oregano and tomato sauce; bring to a boil.
4 Lower the heat; simmer, uncovered, for 10 minutes.
5 Add mushrooms, olives and tomatoes; cook, stirring, until heated through.
6 Fold half of omelet over other half.
7 Transfer to a heated serving platter.
8 Pour some of the sauce over omelet and pass the rest; garnish with parsley sprigs and serve.