President Nixon'S Spanish Omelet Recipe

Name: President Nixon'S Spanish Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
Heat olive oil in 1-quart saucepan.
2
Add onions and garlic and saute for 2 minutes, or until golden brown.
3
Add julienned green pepper, cover and simmer for 2 minutes.
4
Add diced tomatoes.
5
Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
6
Bring to a boil, stirring constantly.
7
Simmer on low-to-medium for 10 minutes, stirring often.
8
Remove from heat.
9
Remove bay leaf.
10
Use at once OR store in the refrigerator in a covered jar.
11
Heat 1 tsp butter in an 8-inch frying pan.
12
Break eggs into a small bowl, season with salt and pepper.
13
Beat eggs well.
14
Pour into the hot skillet and cook over low heat for 1 minute.
15
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.
16
Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
17
Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
18
Tip the pan and use a fork to fold the omelet in half.
19
Lift the whole thing out with a spatula onto a serving dish.
20
Garnish with parsley sprig and serve at once.
21
Serve with toasted whole grain bread, warm rolls or corn bread.
22
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.

314

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 teaspoon butter, 3 eggs, at room temperature, 1/4 teaspoon salt, 1/4 teaspoon fresh ground pepper, and more.

Yes, President Nixon'S Spanish Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

President Nixon'S Spanish Omelet

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions