Diane’s Spanish Omelet is a California variation of the traditional recipe by Diane Rossen Worthington. A most delicious brunch or dinner dish, full of great flavor in every bite!

Diane's Spanish Omelet

Diane's Spanish Omelet
 
Author:
Recipe type: Main Course
Cuisine: American
Serves: 6
Ingredients
For the Sauce:
  • 2 Tablespoons olive oil
  • 1 medium onion, thinly sliced
  • 1/2 medium green pepper, cored, seeded and thinly sliced
  • 1 clove garlic, minced
  • 2 Cups tomato sauce
  • salt and freshly ground black pepper to taste
For the Omelets:
  • 12 to 18 large eggs (2 to 3 per person)
  • pinch of salt
  • pinch of freshly ground black pepper
  • 6 Tablespoons unsalted butter
  • 1 1/4 Cups shredded Cheddar cheese
Instructions
  1. Make the filling: In a large nonstick frying pan heat the olive oil over medium heat. Add the onion and saute for 3-4 minutes, or until beginning to soften. Add the green pepper and continue to cook, stirring occasionally, until the pepper begins to soften, about 3 to 4 minutes. Add the garlic, and cook for another minute. Add the tomato sauce and simmer, stirring occasionally, for 3 minutes or until slightly reduced. Season to taste with salt and pepper and set aside, covered.
  2. Make the omelets: In a medium bowl, whisk together the eggs with the salt and pepper until well combined. In an 8 inch non stick frying or omelet pan, melt 1 tablespoon of the butter over medium heat until the foam has just subsided. Add 1/6 of the beaten egg mixture and immediately stir it in the center with the flat side of a fork. With the prongs of the fork, lift the edges of the omelet so that any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth until the omelet slides freely around in the pan.
  3. When the omelet is lightly cooked but still creamy in the center, mound 1/6 of the cheese over the half of the omelet which is closest to the pan's handle.
  4. Quickly jerk the pan toward you with the handle so that the other half of the omelet flips over on top of the filling. Slide the cooked omelet onto a heated serving plate and spoon over some of the tomato sauce. Keep warm, covered lightly with foil in a 150 degrees F oven, while you cook the other omelets.
Notes
This makes a substantial breakfast or hearty lunch. If hungry guests are standing by you can serve the omelets as soon as each is done, or if diners are more patient, wait until all they are all finished to begin. By using a larger pan, you can make 3 large omelets and split them in half instead of making 6 individual ones: simply use 1/3 of the butter, eggs, filling, and cheese for each one instead of 1/6!

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