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Puffy Spanish Omelette

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Ingredients
For sauce
  Butter/Margarine 2 Tablespoon
  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
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Paprika 1⁄4 Teaspoon
  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
Directions

MAKING
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.

SERVING
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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Spanish
Course: 
Breakfast
Method: 
Simmering
Ingredient: 
Egg
Interest: 
Everyday
Preparation Time: 
5 Minutes
Cook Time: 
20 Minutes
Ready In: 
25 Minutes
Servings: 
4

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