Hey everyone, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, spanish sauce for omelets. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.
Spanish sauce for omelets is one of the most popular of current trending meals in the world. It is easy, it is fast, it tastes delicious. It is appreciated by millions every day. Spanish sauce for omelets is something that I’ve loved my entire life. They’re nice and they look wonderful.
This French Omelet Recipe Is A Classic And Versatile Favorite. A Delicious And Mouthwatering Recipe Perfect For Your Breakfast Or Lunch. I love Spanish Omelets but never knew how to make them.
To get started with this recipe, we must prepare a few ingredients. You can cook spanish sauce for omelets using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Spanish sauce for omelets:
- Prepare 2 tablespoons butter
- Get 11/2 cups tomatoes
- Prepare 1 chopped onion
- Get 1 can sliced mushrooms
- Take 6 olives chopped
- Get 1/2 green pepper
- Make ready 1/4 teaspoon salt
- Make ready Pepper
- Make ready Red pepper
Tip the pan and use a fork to fold the omelet in half. Lift the whole thing out with a spatula onto a serving dish. Garnish with parsley sprig and serve at once. Pour the scrambled eggs into the skillet.
Instructions to make Spanish sauce for omelets:
- Heat butter add chopped onion green pepper tomatoes seasoning olives and mushrooms
- Cook until moisture has nearly evaporated
- Before folding the omelet place a spoonful in center
- Fold and pour rest of sauce over and around omelet.
Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. 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! As eggs set, push cooked edges toward the center, letting uncooked portion flow underneath.
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