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Spanish Omelette

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Anonymous (not verified)
Ingredients
  Eggs 8
  Water 1⁄2 Cup (8 tbs)
  Salt 1⁄4 Teaspoon
  Canned chopped green chilies 4 Ounce, drained
  Finely chopped onion 1⁄4 Cup (4 tbs), finely chopped
  Butter/Margarine 1⁄4 Cup (4 tbs), divided
  Shredded monterey jack cheese/Cheddar cheese 4 Ounce
  Taco sauce/Picante sauce 8 Ounce
Directions

Combine eggs, water, and salt; beat well.
Stir in chilies and onion.
For each omelet, melt 1 tablespoon butter in an 8-inch omelet pan or heavy skillet until just hot enough to sizzle a drop of water; pour in one-fourth of egg mixture.
As mixture starts to cook, gently lift edges of omelet and tilt pan to allow uncooked portion to flow underneath.
When egg mixture is set and no longer flows freely, sprinkle 1/4 cup cheese over half of omelet.
Fold omelet in half, and place on a warm platter.
Repeat procedure with remaining ingredients.
Serve with taco sauce.

Recipe Summary

Cuisine: 
American
Servings: 
4

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