Spanish sauce for omelets
Spanish sauce for omelets

Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, spanish sauce for omelets. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Spanish sauce for omelets is one of the most well liked of current trending foods in the world. It’s enjoyed by millions every day. It is simple, it’s fast, it tastes delicious. They’re nice and they look fantastic. Spanish sauce for omelets is something which I’ve loved my entire life.

I love Spanish Omelets but never knew how to make them. I do have a few suggestion. Definitly use garlic and try a can of diced tomatoes instead of reg sauce it makes it more chunky.

To get started with this particular recipe, we have to first prepare a few ingredients. You can have spanish sauce for omelets using 9 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Spanish sauce for omelets:
  1. Get 2 tablespoons butter
  2. Make ready 11/2 cups tomatoes
  3. Get 1 chopped onion
  4. Get 1 can sliced mushrooms
  5. Prepare 6 olives chopped
  6. Make ready 1/2 green pepper
  7. Make ready 1/4 teaspoon salt
  8. Take Pepper
  9. Prepare Red pepper

Garnish with parsley sprig and serve at once. Lift the whole thing out with a spatula onto a serving dish. Garnish with parsley sprig and serve at once. If you're in a hurry, skip the omelets and just do a big ol' pan of scrambled eggs with cheese and serve the spanish sauce over the top!

Instructions to make Spanish sauce for omelets:
  1. Heat butter add chopped onion green pepper tomatoes seasoning olives and mushrooms
  2. Cook until moisture has nearly evaporated
  3. Before folding the omelet place a spoonful in center
  4. Fold and pour rest of sauce over and around omelet.

As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath. Garnish with salsa and remaining cheese. Add half of egg mixture to skillet. Carefully lift edges of omelet with a spatula; allow uncooked portion to flow underneath cooked portion. Pour the scrambled eggs into the skillet.

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