Puffy Spanish Omelette Recipe
Ingredients
| Eggs | 2 (Required For Omelet) | |
| Butter/Margarine | 2 Tablespoon | |
| Garlic | 1 Clove (5 gm), crushed | |
| Onion | 1⁄4 Cup (4 tbs), chopped | |
| Celery | 1⁄3 Cup (5.33 tbs), thinly sliced | |
| Green pepper | 1⁄2 Cup (8 tbs), chopped | |
| Salt | 1⁄2 Teaspoon | |
| Pepper | 1⁄8 Teaspoon | |
| Paprika | 1⁄4 Teaspoon | |
| Dried oregano | 1⁄4 Teaspoon | |
| Tomato sauce | 8 Ounce | |
| Sliced mushrooms | 3 Ounce | |
| Jumbo ripe olives | 9 , thickly sliced (Pitted) | |
| Tomatoes | 1 1⁄3 Cup (21.33 tbs), chopped | |
| Parsley sprigs | 1 Tablespoon |
Nutrition Facts
Serving size: Complete recipe
Calories 739 Calories from Fat 425
% Daily Value*
Total Fat 48 g73.7%
Saturated Fat 18.8 g94%
Trans Fat 0 g
Cholesterol 487.5 mg162.5%
Sodium 2597.6 mg108.2%
Total Carbohydrates 54 g18.1%
Dietary Fiber 11.9 g47.5%
Sugars 25.1 g
Protein 23 g46.2%
Vitamin A 140% Vitamin C 240.7%
Calcium 20.2% Iron 36.3%
*Based on a 2000 Calorie diet
Directions
1. Make puffy omelets and set aside.
2. Prepare the sauce in a medium skillet, by melting hot butter, sauté the garlic, onion, celery, and green pepper until they are tender. This will take about 5 minutes.
3. Add salt, pepper, paprika, oregano, and tomato sauce; bring to boiling. Reduce heat; simmer, uncovered, 10 minutes.
4. Add mushrooms, olives, and tomatoes; cook, stirring, until heated through.
SERVING
5. Serve on a heated platter, pour sauce over and garnish with watercress.
Chef
