President Nixon'S Spanish Omelet - cooking recipe

Ingredients

1 teaspoon butter
3 eggs, at room temperature
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 tablespoon chopped fresh parsley
1 fresh parsley sprig
2 tablespoons olive oil
1/2 cup thinly sliced onion
2 garlic cloves
1 cup julienned green pepper
2 medium tomatoes, diced or 1 cup canned diced tomato
1 bay leaf
1 lemon, juice of
1/2 teaspoon salt
1/4 teaspoon sugar
6 drops Tabasco sauce

Preparation

Heat olive oil in 1-quart saucepan.
Add onions and garlic and saute for 2 minutes, or until golden brown.
Add julienned green pepper, cover and simmer for 2 minutes.
Add diced tomatoes.
Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
Bring to a boil, stirring constantly.
Simmer on low-to-medium for 10 minutes, stirring often.
Remove from heat.
Remove bay leaf.
Use at once OR store in the refrigerator in a covered jar.
Heat 1 tsp butter in an 8-inch frying pan.
Break eggs into a small bowl, season with salt and pepper.
Beat eggs well.
Pour into the hot skillet and cook over low heat for 1 minute.
Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
Tip the pan and use a fork to fold the omelet in half.
Lift the whole thing out with a spatula onto a serving dish.
Garnish with parsley sprig and serve at once.
Serve with toasted whole grain bread, warm rolls or corn bread.
If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.