Spanish Omelette Sauce Recipe
Ingredients
1/4 cup olive oil
1 cup chopped onion
2 cloves garlic, finely minced
2 green peppers, peeled, seeded and cut into half inch cubes
4 cups Italian peeled tomatoes
1/2 teaspoon hot red pepper flakes, or to taste
3/4 teaspoon thyme
2 bay leaves
1 teaspoon sugar
1/4 cup capers, drained and coarsely chopped
1/2 cup finely chopped parsley
1 cup cooked green peas
1/2 cup pimentos, cut into small cubes (optional)
Salt and freshly ground black pepper to taste
1 cup shredded sharp
Cheddar cheese (optional)
Directions
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.
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.
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