|The Montana Cookbook: Montana Cookbook|
In the mood for something fancy? Just after hearty everyday fare? The Montana Cookbook has it all, whether you are cooking with fresh fish and gam...
Results 1 - 10 of 29 for spanish omelet
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Fry the onions ... pan with just a drop of olive oil so it doesn't stick until the eggs looked cooked but before the omelet looks too browned. . Sanchez
Slice potatoes finely and put in a pan on a low heat. Chop up the onion and bacon. Add to the potatoes. Cook the ingredients until golden brown. Pour ...
Fry bacon in 10 inch skillet over medium heat until crisp. Remove bacon; drain, reserving 4 tablespoons bacon fat in skillet. Cook and stir potato ...
Heat the oil ... to set the omelet and must be ... inch squares. Place the sauce, cover, and simmer for 2 or 3 minutes. Cool to room temperature and serve.
Total Cooking Time: ... remaining ingredients, except omelets. Use COOK ... tomato mixture on each omelet. Serve topped with remaining mixture. 4 servings.
Heat the oil ... carefully turn the omelet onto it. Slide ... chance to brown. Cook until the eggs are set. Garnish with the tomatoes and onions. Serve warm.
Beat eggs until ... dish. Spoon in omelet mixture. Bake in ... 30 minutes or until eggs are set. Cut into wedges to serve. Serves 4 at 229 calories each.
Peel the tomato ... Beat the eggs, put them in an omelet pan and as soon as they begin to cook, add the chopped vegetables. Finish as for a French omelet.
Heat the oil ... to set the omelet and must be ... squares. Place in the sauce, cover and simmer for 2 to 3 minutes. Cool to room temperature and serve.
Mix together with ... fry pan (or omelet pan) with the ... omelet, measure into separate bowls for even portions of each ingredients. Makes one large omelet.
Result Page: 1
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