Spanish Omelette Sauce Recipe


VegetarianMain Ingredient


 Olive oil1⁄4 Cup (4 tbs)
 Chopped onion1 Cup (16 tbs)
 Garlic2 Clove (10 gm), finely minced
 Green peppers2 , peeled, seeded and cut into half inch cubes
 Peeled italian tomatoes4 Cup (64 tbs)
 Hot red pepper flakes1⁄2 Teaspoon (Or To Taste)
 Thyme3⁄4 Teaspoon
 Bay leaves2
 Sugar1 Teaspoon
 Capers1⁄4 Cup (4 tbs), drained and coarsely chopped
 Finely chopped parsley1⁄2 Cup (8 tbs)
 Cooked green peas1 Cup (16 tbs)
 Pimentos1⁄2 Cup (8 tbs), cut into small cubes
 Salt To Taste
 Freshly ground black pepper To Taste

Nutrition Facts

Serving size: Complete recipe

Calories 975 Calories from Fat 496

% Daily Value*

Total Fat 56 g86.5%

Saturated Fat 8 g39.8%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 2358.8 mg98.3%

Total Carbohydrates 103 g34.3%

Dietary Fiber 26.7 g106.6%

Sugars 47.6 g

Protein 23 g46.8%

Vitamin A 213.9% Vitamin C 733.6%

Calcium 82.1% Iron 48%

*Based on a 2000 Calorie diet


Heat the olive oil in a large skillet and cook the onion and garlic until wilted.
Add the green peppers, cook three minutes, stirring, and add the tomatoes.
Add the pepper flakes, thyme, bay leaves and sugar and simmer thirty minutes, stirring occasionally.
The sauce should be reduced and thickened.
Add the capers, parsley, peas and pimentos and season to taste with salt and pepper.
Simmer five minutes longer.
Use as a filling for six omelets.