Spicy Spanish Omelette Recipe
Ingredients
| Olive oil | 2 Tablespoon (Sauce) | |
| Onion | 1 Small, chopped (Sauce) | |
| Garlic | 1 Clove (5gm), chopped (Sauce) | |
| 2 green peppers, cleaned, seeded, cut into strips | ||
| 1 red pepper, cleaned, seeded, cut into strips | ||
| Tomato sauce | 1 Can (10oz) (Sauce) | |
| Dry sherry | 2 Tablespoon (Sauce) | |
| Chili powder | 1/2 Teaspoon (Sauce) | |
| Omelets | ||
| Butter | 2 Tablespoon (Sauce) | |
| Eggs | 6 (Sauce) | |
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.
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.
Chef
