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Spanish Omelette Sauce

herbal.chef's picture
  Olive oil 1⁄4 Cup (4 tbs)
  Chopped onion 1 Cup (16 tbs)
  Garlic 2 Clove (10 gm), finely minced
  Green peppers 2 , peeled, seeded and cut into half inch cubes
  Peeled italian tomatoes 4 Cup (64 tbs)
  Hot red pepper flakes 1⁄2 Teaspoon (Or To Taste)
  Thyme 3⁄4 Teaspoon
  Bay leaves 2
  Sugar 1 Teaspoon
  Capers 1⁄4 Cup (4 tbs), drained and coarsely chopped
  Finely chopped parsley 1⁄2 Cup (8 tbs)
  Cooked green peas 1 Cup (16 tbs)
  Pimentos 1⁄2 Cup (8 tbs), cut into small cubes
  Salt To Taste
  Freshly ground black pepper To Taste

Heat the olive oil in a large skillet and cook the onion and garlic until wilted.
Add the green peppers, cook three minutes, stirring, and add the tomatoes.
Add the pepper flakes, thyme, bay leaves and sugar and simmer thirty minutes, stirring occasionally.
The sauce should be reduced and thickened.
Add the capers, parsley, peas and pimentos and season to taste with salt and pepper.
Simmer five minutes longer.
Use as a filling for six omelets.

Recipe Summary

Side Dish
Lacto Ovo Vegetarian

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