President Nixon's Spanish Omelet

"this is clever - putting the spanish sauce inside of the cooked eggs..."
 
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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:
45mins
Ingredients:
16
Yields:
1 omelet
Serves:
1
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ingredients

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directions

  • 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.

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Reviews

  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
     
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RECIPE SUBMITTED BY

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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