President Nixon's Spanish Omelet

READY IN: 45mins
YIELD: 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.