RECIPE TITLE "Spanish
Source: Casual Cuisines of the World - Diner,
courtesy of Cooking.com
These omelets make a substantial breakfast or a hearty lunch. If
hungry guests are standing by, serve each omelet as soon as it is
done; if your crowd is more patient, wait until all are cooked to
begin eating. Serve with a side of toast and potatoes O' Brien.
2 tablespoons olive oil
1 yellow onion, thinly sliced
1/2 green bell pepper, seeded, deribbed and cut lengthwise into
1 clove garlic, minced
2 cups tomato sauce
Pinch of salt
Pinch of freshly ground pepper
6 tablespoons unsalted butter
1 1/4 cups shredded Cheddar cheese
Other necessary recipes: Potatoes
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FOR SAUCE: In a large nonstick frying pan over medium heat, warm
the olive oil. Add the onion and sauté, stirring occasionally,
until just beginning to soften, 3-4 minutes. Add the green pepper
and continue to sauté, stirring occasionally, until the green
pepper begins to soften, 3-4 minutes. Add the garlic and sauté for 1 minute longer. Then add the tomato sauce and simmer, stirring
occasionally, until slightly reduced, about 3 minutes. Season to
taste with salt and pepper, cover and keep warm.
FOR OMELETS: In a bowl, whisk together the eggs, salt and pepper
until well blended. In an 8-inch nonstick frying pan or omelet pan
over medium heat, melt 1 tablespoon of the butter. When the foam
subsides, add one-sixth of the beaten eggs and immediately stir
the center with the flat side of a fork. Then, with the tines of
the fork, lift the edges of the omelet and tilt the pan so that
any uncooked egg runs underneath the cooked portion. Vigorously
slide the pan back and forth over the burner until the omelet moves
When the omelet is lightly cooked but still creamy in the center,
mound one-sixth of the cheese over half of the omelet. Using a spatula,
lift and fold the uncovered half over the filling. Slide the omelet
onto a warmed individual plate and spoon some of the sauce over
the top. Cover lightly with aluminum foil and keep warm while you
cook the remaining omelets.
Serve the omelets piping hot.
Recipe reprinted by permission of Weldon Owen. All rights reserved.