Spanish sauce for omelets
Spanish sauce for omelets

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, spanish sauce for omelets. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

Spanish sauce for omelets is one of the most favored of current trending meals on earth. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. Spanish sauce for omelets is something that I have loved my whole life. They’re nice and they look wonderful.

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 prepare a few components. You can have 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:
  1. Get butter
  2. Prepare tomatoes
  3. Get chopped onion
  4. Take sliced mushrooms
  5. Get olives chopped
  6. Make ready green pepper
  7. Make ready salt
  8. Make ready Pepper
  9. Prepare Red pepper

Garnish with parsley sprig and serve at once. Pour the scrambled eggs into the skillet. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Lift the whole thing out with a spatula onto a serving dish.

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.

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. Garnish with salsa and remaining cheese. Strain the potatoes and onion through a colander into a large bowl (set the strained oil aside).

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