Spicy Spanish Omelette
|Olive oil||2 Tablespoon|
|Onion||1 Small, chopped|
|Garlic||1 Clove (5 gm), peeled, chopped|
|Green peppers||2 , cleaned, seeded, cut into strips|
|Pepper red||1 , cut into strips|
|Canned tomato sauce||8 Ounce|
|Dry sherry||2 Tablespoon|
|Chili powder||1⁄2 Teaspoon|
Heat oil in saucepan or skillet.
Add onion, garlic, and peppers; cook until wilted.
Add tomato sauce, sherry, and chili powder; keep warm while making omelets.
In 8-inch skillet or omelet pan heat 1 tablespoon butter over medium heat until it starts to brown.
Tilt pan in all directions to coat with butter.
Meanwhile, beat 3 eggs with fork until yolks and whites are well-blended.
Pour into skillet; cook over medium heat until set.
Fold omelet; place on warm serving dish.
Repeat procedure with remaining eggs and butter.