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President Nixon's Spanish Omelet




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Recipezaar
President Nixon's Spanish Omelet
Recipe #190029 | 45 min | 25 min prep
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By: carrie sheridan
Oct 11, 2006

this is clever - putting the spanish sauce inside of the cooked eggs...
SERVES 1 , 1 omelet (change servings and units)

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Ingredients
1 teaspoon butter
3 eggs, at room temperature
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh parsley
1 fresh parsley sprig
2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves
1 cup julienned green pepper
2 medium tomatoes, diced or 1 cup canned diced tomato
1 bay leaf
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon sugar
6 drops Tabasco sauce
Directions
1Heat olive oil in 1-quart saucepan.
2Add onions and garlic and saute for 2 minutes, or until golden brown.
3Add julienned green pepper, cover and simmer for 2 minutes.
4Add diced tomatoes.
5Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
6Bring to a boil, stirring constantly.
7Simmer on low-to-medium for 10 minutes, stirring often.
8Remove from heat.
9Remove bay leaf.
10Use at once OR store in the refrigerator in a covered jar.
11Heat 1 tsp butter in an 8-inch frying pan.
12Break eggs into a small bowl, season with salt and pepper.
13Beat eggs well.
14Pour into the hot skillet and cook over low heat for 1 minute.
15Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
16Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
17Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
18Tip the pan and use a fork to fold the omelet in half.
19Lift the whole thing out with a spatula onto a serving dish.
20Garnish with parsley sprig and serve at once.
21Serve with toasted whole grain bread, warm rolls or corn bread.
22If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.