Spanish Omelette Recipe
Ingredients
| Onion | 1 Small | |
| Bacon drippings | 2 Tablespoon | |
| Tomatoes | 1 1⁄2 Cup (24 tbs) | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Oregano | 1⁄4 Teaspoon | |
| Cumin | 1⁄4 Teaspoon | |
| New potato | 1 Medium | |
| Eggs | 6 | |
| Light cream | 1⁄4 Cup (4 tbs) |
Nutrition Facts
Serving size
Calories 187 Calories from Fat 118
% Daily Value*
Total Fat 13 g20.3%
Saturated Fat 5.8 g28.8%
Trans Fat 0 g
Cholesterol 227.6 mg75.9%
Sodium 170.4 mg7.1%
Total Carbohydrates 10 g3.2%
Dietary Fiber 1.9 g7.7%
Sugars 2.5 g
Protein 8 g15.7%
Vitamin A 15.2% Vitamin C 12.9%
Calcium 4.8% Iron 7.3%
*Based on a 2000 Calorie diet
Directions
Add tomatoes, salt to taste, pepper, oregano and cumin.
Sliver potato; add to sauce.
Simmer for about 15 minutes.
Beat eggs well; add cream and 1 /4 teaspoon salt, beating thoroughly.
Place remaining bacon drip- pings in heavy skillet; heat slightly.
Add egg mixture; cook over low heat without stirring until eggs are set.
Lift omelet in places to allow egg to run under om- elet.
Spoon half the sauce onto omelet; fold over.
Cook for about 3 minutes longer.
Pour remaining sauce over omelet before serving.
Serve hot.
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Chef
