 |
| Spanish Omelet |
- 6 Eggs free range
- 1/2 Onion (medium size)
- 1/2 lb Button Mushrooms
- 3 Roma Tomatoes Organic
- 5 small Organic Potatoes
- Cilantro and Chive to taste (fresh)
- 1 teaspoon of Garlic Granules
- 1/3 cup of Premium Organic Olive Oil
- Cayenne Pepper and / or Black Pepper to taste
- 1/4 cup of 3-Cheese Blend grated
- 1/4 cup of Organic Half & Half
- Sea Salt
- Option: 1/ 4 cup chopped mixed Olives, 1 small Anaheim Pepper
How to do it:
The day before:
- Brush the Potatoes, do not peel them and cut them in 1" pieces
- Put Sea Salt, Garlic Granules and water in a large sauce pan, add the Potatoes
- Boil for 12 minutes, then remove the Potatoes. When cold, put them in a container in the fridge overnight
The day you cook the Spanish Omelet:
 |
| Red, yellow or white Onion |
 |
| Mince the Onion |
 |
| Slice the Mushrooms |
 |
| Dice the Tomatoes |
 |
| 6 Eggs in a bowl |
 |
| Add the Half & Half |
 |
| Add Cilantro, Basil, Salt, Pepper to taste |
 |
| Beat the Eggs and Spices into an homogeneous mixture |
