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