President Nixon's Spanish Omelet

"this is clever - putting the spanish sauce inside of the cooked eggs..."
photo by Bergy photo by Bergy
photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
photo by Bergy photo by Bergy
Ready In:
1 omelet




  • Heat olive oil in 1-quart saucepan.
  • Add onions and garlic and saute for 2 minutes, or until golden brown.
  • Add julienned green pepper, cover and simmer for 2 minutes.
  • Add diced tomatoes.
  • Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
  • Bring to a boil, stirring constantly.
  • Simmer on low-to-medium for 10 minutes, stirring often.
  • Remove from heat.
  • Remove bay leaf.
  • Use at once OR store in the refrigerator in a covered jar.
  • Heat 1 tsp butter in an 8-inch frying pan.
  • Break eggs into a small bowl, season with salt and pepper.
  • Beat eggs well.
  • Pour into the hot skillet and cook over low heat for 1 minute.
  • 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.
  • Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
  • Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
  • 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.
  • Serve with toasted whole grain bread, warm rolls or corn bread.
  • 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.

Questions & Replies

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  1. 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
  2. I enjoyed Mr Nixon's omelete but found even after cutting back on the lemon it was still very predominating lemon flavor, perhaps I had a very juicy one but I only used half a lemon. I added 9 drops of Tabasco sauce and did not find it too hot. Served with Pheasant bread toast and pan fried potatoes. Thanks for a nice Sunday brunch carriesheridan


56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas... have some fabulous recipes from well-traveled army people... recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor... a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway] sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!! the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter... also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree... for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life
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