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Spicy Spanish Omelette

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  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

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


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1148 Calories from Fat 763

% Daily Value*

Total Fat 86 g132.3%

Saturated Fat 29.2 g146.2%

Trans Fat 0 g

Cholesterol 1333.4 mg444.5%

Sodium 1855.3 mg77.3%

Total Carbohydrates 55 g18.3%

Dietary Fiber 14.2 g56.8%

Sugars 29.9 g

Protein 47 g93.6%

Vitamin A 180.1% Vitamin C 718%

Calcium 27.9% Iron 56.9%

*Based on a 2000 Calorie diet

Spicy Spanish Omelette Recipe