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Spanish Omelette Sauce Recipe
|Olive oil||1⁄4 Cup (4 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||2 Clove (10 gm), finely minced|
|Green peppers||2 , peeled, seeded and cut into half inch cubes|
|Peeled italian tomatoes||4 Cup (64 tbs)|
|Hot red pepper flakes||1⁄2 Teaspoon (Or To Taste)|
|Capers||1⁄4 Cup (4 tbs), drained and coarsely chopped|
|Finely chopped parsley||1⁄2 Cup (8 tbs)|
|Cooked green peas||1 Cup (16 tbs)|
|Pimentos||1⁄2 Cup (8 tbs), cut into small cubes|
|Freshly ground black pepper||To Taste|
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
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.