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Spicy Spanish Omelette

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Ingredients
  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
  Butter 2 Tablespoon
  Eggs 6
Directions

Make sauce.
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.

Recipe Summary

Cuisine: 
Spanish
Course: 
Breakfast
Ingredient: 
Poultry

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