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      RECIPE TITLE "Spanish Omelet Recipe"
    Source: Casual Cuisines of the World - Diner,
    courtesy of Cooking.com

    yieldsServes 6 time--- difficultyeasy

    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.

      RECIPE INGREDIENTS

    For Sauce:
    2 tablespoons olive oil
    1 yellow onion, thinly sliced
    1/2 green bell pepper, seeded, deribbed and cut lengthwise into narrow strips
    1 clove garlic, minced
    2 cups tomato sauce

    For Omelets:
    12 eggs
    Pinch of salt
    Pinch of freshly ground pepper
    6 tablespoons unsalted butter
    1 1/4 cups shredded Cheddar cheese

    Other necessary recipes: Potatoes O'Brien

    Delicioso! Regional Cooking of Spain
    Delicioso! Regional Cooking of Spain Bursting with the enticing and varied flavors of the seven culinary regions of Spain, this new cookbook by the most knowledgeable American expert on Spanish cuisine takes readers on a gastronomic journey filled with new discoveries. Over 400 recipes.

      RECIPE METHOD

    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 freely.

    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.

      Nutrition Facts
    Serves 6
    Facts per Serving
    Calories: 421 Fat: 34g Carbohydrates: 10g
    Cholesterol: 481mg Sodium: 793mg Protein: 20g
    Fiber: 2g % Cal. from Fat: 73% % Cal. from Carbs: 10%





     

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