Spanish Omelet
Prep Time minutes 15
Cook Time 5 minutes
Passive Time 10 minutes
Servings people
| Prep Time minutes 15 | Cook Time 5 minutes | Passive Time 10 minutes | Servings people |
I remember making Spanish Omelets as a kid – in fact, I think this is one of the first full dishes I really learned how to make on my own. The great thing about this is that there is not one formula for making this omelet, so it’s a great last minute meal when you have nothing but the basics in your pantry and fridge. In my version, you just fill it with your favorite sautéed vegetables and cheese, top it with a simple tomato sauce and you have an easy and delicious dinner on the table in minutes. Keep this recipe in mind for the day before Thanksgiving, when in the midst of all the preparation chaos, there are still hungry little people that want to be fed….
Ingredients
- 8-10 Eggs
- cup ½milk
- salt and pepper to taste
- 2 TBS Olive Oil
- 1 Onion diced
- 4 cloves Garlic minced
- 1 Red Pepper diced small
- 4 Tomatoes diced
- 2 tsp Oregano dried
- 2 tsp smoked paprika (if you cant find this you can use regular paprika)
- 1 tsp Red Pepper Flakes if you like spice optional
- ¼ Cup Olives chopped – you can use the green ones with pimentos
- Cheese shredded (your choice)
- 28 ounce Can tomato sauce or puree
- 1 tsp Garlic powder
- 1 tsp Basil
- 1 tsp Oregano
- 1 TBS sugar
- salt and pepper to taste
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Ingredients
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- Heat a large non-stick sauté pan over medium high heat with olive oil.
- Add the onions and sauté until soft and beginning to brown.
- Add the garlic and pepper and sauté until the pepper begins to soften. Then add the tomatoes and spices (oregano, paprika and red pepper flakes) and the olives.
- Cook until the tomatoes soften and break down. Remove vegetables to a bowl and clean out the sauté pan.
- To cook the sauce:
- Place all of the ingredients in a saucepot and bring to a boil.
- Putting it all together:
- Mix together the eggs, milk and salt and pepper to taste.
- Heat the now cleaned sauté pan and coat with oil or butter.
- Add ¼ of the egg mixture to the pan, once it is hot.
- Cook, as you would any omelet. Once you flip the omelet and add cheese of your choice to one half of the eggs, and place about a cup of the vegetable mixture on top of it and close the omelet. Let it cook and warm through, for a minute and then remove to a plate.
- Place sauce on top of the omelet (or under if you prefer) and enjoy with a piece of buttered toast or some hash browns.
