President Nixon's Spanish Omelet

READY IN: 45mins
Recipe by carrie sheridan

this is clever - putting the spanish sauce inside of the cooked eggs...

Top Review by becky watkins

Carrie, This sounds really great! I especially like the fact you can make the sauce ahead of time in the refrigerator. That way, in the morning it will take just a jiffy to make the omelet. Thank you for posting this! Love, Becky

Ingredients Nutrition


  1. Heat olive oil in 1-quart saucepan.
  2. Add onions and garlic and saute for 2 minutes, or until golden brown.
  3. Add julienned green pepper, cover and simmer for 2 minutes.
  4. Add diced tomatoes.
  5. Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
  6. Bring to a boil, stirring constantly.
  7. Simmer on low-to-medium for 10 minutes, stirring often.
  8. Remove from heat.
  9. Remove bay leaf.
  10. Use at once OR store in the refrigerator in a covered jar.
  11. Heat 1 tsp butter in an 8-inch frying pan.
  12. Break eggs into a small bowl, season with salt and pepper.
  13. Beat eggs well.
  14. Pour into the hot skillet and cook over low heat for 1 minute.
  15. Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
  16. Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
  17. Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
  18. Tip the pan and use a fork to fold the omelet in half.
  19. Lift the whole thing out with a spatula onto a serving dish.
  20. Garnish with parsley sprig and serve at once.
  21. Serve with toasted whole grain bread, warm rolls or corn bread.
  22. If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

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