Spanish omelets

  • Time cooking time: 15 minutes
  • Yield Serves: 8


    1 cup onion, thinly sliced
    1 cup red peppers, diced
    2 tablespoons butter
    1 pound diced peeled tomatoes
    16 eggs
    salt and pepper to taste
    1 tablespoon chopped parsley


    Saute onions and peppers in butter over low heat until tender, about 10 minutes. Add tomatoes and simmer until tender and most of liquid has evaporated.
    In a large bowl, whisk eggs. Strain in a bowl. Season with salt and pepper to taste. Add chopped parsley.
    Make individual omelets with the egg mixture.
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