Ingredients
- 1/3 cup oil
- 2 cloves garlic, minced
- 1 cup chopped onions
- 8 pieces bacon, sliced
- 8 small tomatoes, blanched, skinned and sliced
- 2 pieces green bell pepper, broiled, peeled and sliced, salt and pepper to taste
- 1/3 cup butter
- 8 eggs beaten
Instructions
- Heat oil and brown the garlic.
- Add onions, bacon, tomatoes and green bell pepper.
- Season to taste and cook until tender.
- Remove from pan and set aside.
- In the same skillet, heat butter.
- Pour in half of the beaten eggs.
- Allow to set then tilt pan from side to side to allow liquid egg on top to flow along the sides.
- When lightly set, slide on to a serving plate. Do not fold.
- Top with half of the very hot vegetable mixture.
- Repeat with the rest of the eggs and vegetable mixture.
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Do you have a better Spanish Omelet recipe?