Spanish Omelette
photo by loof751
- Ready In:
- 25mins
- Ingredients:
- 8
- Yields:
-
1 omelette
- Serves:
- 1-2
ingredients
directions
- Peel, slice and chop the tomato, dice the potato, and cut up the pimientos.
- Chop the onion and fry it lightly in a little olive oil; add the peas, tomato, potato and pimientos, and continue cooking for a few minutes, stirring all the time with a spoon.
- Beat the eggs, season well, and pour into the pan.
- Cook the omelette shaking the pan occasionally. When one side is lightly and evenly browned, cover with a plate to turn the omelette, and cook the other side. Do not fold.
- Serve hot, with tomato sauce.
- Tip: This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain. The omelette is left to get quite cold and is packed between 2 plates in the picnic basket. To serve, cut and place between slices of bread or rolls and butter, accompanied by salad.
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Reviews
-
This a wonderful omelette, I was leary about using the potatoes in it, but they are a nice addition, now the peas - well I don't like peas. So the next time the peas can be in my husband's omelette. Only changes I made was I used olives with pimentos and I actually used egg beaters. Nice hint on how to flip the whole omelette without folding it. This is important as this is a hefty omelette. I liked the tomato sauce on top, I think it makes the omelette.
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