Quite a claim. Everyone who tries them agrees. Serve these omelets for breakfast, brunch, lunch or dinner. Delicious and cheap. For best results, make one at a time.
A two egg omelet is usually quite enough per person. But if you are really, really hungry, go ahead, make a three egger.
Make the salsa the night before.
Spanish Omelets
You will need:
Eggs, Salsa, and Cheese
Beat eggs until they are lemon colored, almost creamy looking. Add 2-3 drops of water and beat some more. This makes a fluffier omelet.
In a small sauté pan, melt butter to cover the bottom, or spray with your favorite cooking oil.
Pour egg mixture into hot pan. Cover and let cook over medium heat for about 2 minutes. Eggs will be puffy.
Flip over. Turn down heat to the lowest possible setting.
On half of the egg, place some cheese and salsa. Fold in half.
Place Salsa, and more cheese on top.
Cover. Turn off heat. Let cheese melt.
Serve with your choice of sausage, bacon, toast, biscuits & honey, fruit….etc.
If serving for dinner, add a tossed salad, and/or cut up fresh fruit.
Basic Salsa
Salsa needs to be made ahead of time to give the flavors time to blend. Plan to make at least 2 hours before serving.
This can be used plain and served with tortilla chips. It can be used to make Spanish omelets.
It can be mixed with rice to make a Spanish rice.
Great for tacos or chicken wraps.
A note on jarred jalapenos- I use La Preferida Hot slices. I can adjust the heat by how much I use. The mild don’t add enough flavor no matter how much you use.
1 can Petite diced tomatoes
1 tablespoon minced jalapeño pepper (out of a jar is easier!)
2-3 slices of onion; minced. (not too much)
1/2 teas. Garlic powder
½ – 1 teaspoon Cilantro
Dash salt
Mix ingredients in a saucepan. Bring gently almost to a boil. Do not boil. Cover and remove from heat. Let it sit for at least 2 hours for flavors to blend.
Whatever you don’t use for omelets, you can eat up with tortilla chips.
I usually have to make double, or even triple batches.
