Chef's Ware: Spanish Omelette
Updated: Jun 3, 2020
11 Inch Skillet or 9-Inch Skillet and Cover
3 Tablespoons Butter (45 ml.)
1 Small Onion, chopped
2 Fresh Tomatoes, tomatoes and chopped, or ½ Cup Canned Tomatoes
1 Small Green Pepper, chopped
1 Clove Garlic, minced fine
1 Tablespoon Cold Water (15ml.)
Salt and Pepper to taste
Melt 2 tablespoons of butter in 11-inch skillet over medium heat until butter begins to sizzle. Add onion, tomatoes, green pepper and garlic. Stir. Just before mixture boils, reduce heat to low and simmer uncovered for 10 minutes more.
Melt 1 tablespoon of butter in the 9-inch skillet over medium heat. Beat eggs and water together very well. Season with salt and pepper. When butter sizzles, pour eggs into pan. Cover and reduce heat to low. Cook for 30 seconds to 1 minute.
Remove cover and if necessary, tilt the edge of the omelet and allow the uncooked egg to run to the side. When this is done, spoon half of the sauce onto the omelet, fold in half and slide it onto a warm plate. Cover with remaining sauce.
Many other ingredients may be added to the sauce oregano, diced green chili peppers and bacon bits are just a few.