Sunday, February 15, 2009

Spanish Omelet

Chop up half of a sweet Spanish pepper; peel and cut up a large tomato; cut two ounces of ham into dice; mince three button mushrooms and half an onion with a clove of garlic; season with salt, cayenne, and capers. Put the onion and ham in a pan, and fry; add the other ingredients, and simmer until a thick pulp; add this to an omelet just before folding it and turning out on a dish. Pour a well-made tomato sauce round it, and serve.

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