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Omelet, Spanish (D, KLP, TNT)
Source: Adapted from "Annemarie's Personal Cookbook," by Annemarie Huste
Serves: 4

2 tablespoons lightly salted butter
5 large onions, peeled and thinly sliced
1 clove garlic, peeled and finely minced
1 red bell pepper, seeds and membranes removed, thinly sliced
1 green bell pepper, seeds and membranes removed, thinly sliced
3 tomatoes, peeled, stems removed, and cut into eighths
1/2 pound fresh mushrooms, sliced
1/2 teaspoon hot pepper sauce (Tabasco-type)
Dash of salt (or more, to taste)
Dash of black pepper (or more, to taste)
2 tablespoons finely chopped fresh parsley
Egg mixture for 4 omelets (use your favorite recipe)

Melt butter in skillet. Add onions. Sauté over low flame until slightly browned. Add garlic, red bell pepper, green bell pepper, tomatoes, mushrooms, hot pepper sauce, salt, and pepper. Cook 4 minutes, stirring occasionally. Turn off flame under pot.

Prepare omelet according to your favorite recipe.

Fill and Serve: When omelet is cooked and ready to be folded, stir parsley into filling mixture. Place reserved filling in center. Fold over omelet. Immediately serve.

Poster's Notes:
My own favorite omelet hasn't changed since I was a teenager. This was slightly adapted from the first cookbook I ever purchased ("Annemarie's Personal Cookbook," by Annemarie Huste). Although I have since learned that it is a non-traditional Spanish omelet, it is nonetheless delicious.

Posted by Virginia Sauer (Sir Angus), Z'L

Nutritional Info Per Serving: N/A