RECIPE OF SPANISH OMELETTE
|Tabasco sauce (optional)||3||drops|
Method For Preparing Spanish Omelette
Heat butter in a pan and sauté the chopped onion.
Add cooked peas, chopped tomatoes, capsicum and ham. Remove from heat when piping hot.
Add pepper powder and salt to eggs and beat well.
Pour the hot mixture into it and mix well. Melt little butter in a non –stick pan.
Pour the eggs mixture into a pan and let it set around the edges as it set, tilting the pan to allow the uncooked pan to keep omelette moving freely in the pan.
If the omelette is very thick, do not fold it.
Serve at once, as the egg continues to cook in its own heat and omelette may become leathery if it is left stand too long.