Spanish Sauce for Omelet
Spanish Sauce For Omelet is an moderately easy Spanish breakfast dish you can prepare in about 2 hours 16 minutes. Made with . margarine, . salt, c. onion, quartered, thin slice, bell pepper, quartered, 1/4-inch slice and . can stewed tomatoes, drained, this recipe delivers authentic, satisfying flavors. A classic recipe that has been enjoyed for generations.
Melt margarine in a heavy 2 quart saucepan.
Add salt.
Saute onion until transparent.
Add bell pepper slices over onions. Saute on low 3 to 4 minutes.
Drain the tomatoes.
Reserve liquid for paste.
Add bay leaves.
Add drained tomatoes.
Add cloves. (Preferably in a small stainless steel tea bag for easy removal.) Simmer about 20 minutes, covered.
Prepare flour paste from reserved tomato liquid (add water to make 1/2 cup) and 1/4 cup flour.
Remove bay leaves and cloves.
Add most of paste in pockets.
Stir.
Test for thickness.
It should fall off a tilted spoon easily.
Add more paste if it runs off the spoon like a juice.
Bring to boil.
Cook the flour for 1 minute.
Stir continuous.
Adjust salt to taste.
Enough for an 8 egg omelet.
π· Perfect Pairings
Complete your meal with these
π½οΈ You Might Also Like
π½οΈ Breakfast
Hard
Surimi, Spinach, and Roasted Red Pepper Quiche
π½οΈ Breakfast
Hard
Seafood Strata with Pesto
π½οΈ Breakfast
Medium
Crab Hash with Old Bay & Basil
π½οΈ Breakfast
Medium
Uova in Purgatorio (Eggs in Purgatory)
π½οΈ Breakfast
Hard
Salmon and Asparagus Quiche
π½οΈ Breakfast
Medium
π¬ Comments
No comments yet. Be the first to share your thoughts!
Leave a Comment