Spanish Mushroom Omelet
"This recipe does not make an omelet like we are used to in the United States. Rather, it is like a tortilla with a rich, flavorful sauce."
- Ready In:
- 50mins
- Ingredients:
- 12
- Yields:
-
2 tortillas
- Serves:
- 6
ingredients
directions
- Melt 2 tablespoons butter in a saucepan. Add mushrooms, onion, green pepper, and garlic. Saute until vegetables are tender. Stir in tomatoes, water, bay leaf and cayenne. Bring to a boil; reduce heat and simmer 30 minutes, stirring occasionally.
- Combine eggs, milk and salt and pepper to taste. Mix until eggs are lemony and frothy.
- Melt 2 tablespoons butter in a large skillet over medium low heat. Pour in half the egg mixture and cook until bottom is set. Gently lift and allow uncooked egg to flow underneath.
- Repeat with remaining egg being sure milk and butter are hot before adding egg mixture.
- Serve with mushroom sauce.
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Reviews
-
Very nice sauce that I would use for multiple purposes--top pasta or over hot Italain sausage sandwiches. It was quite good over the eggs but we still felt we had to add cheese (hubby is from Wisconsin, you know). Very nice and easy addition to supper and easy on the budget. Thanks, Ice Cool Kitty, for posting this one.
RECIPE SUBMITTED BY
LucyS-D
Brentwood, 72
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