Spanish Omelet Recipes
Welcoming the new champion of the world cup 2010, this Spanish-style omelet tasted. Potatoes and peppers is typical Spanish omelet stuffing. Course will be more comfortable with a sprinkling of cheese when enjoyed warm!
1 tablespoon margarine
50 g onions, chopped
2 pieces of bacon, cut into small
50 g green pepper, thinly sliced
Whisk together:
3 eggs
2 tablespoons fresh krrim
½ teaspoon pepper
1 teaspoon salt
Steam or boil potatoes until tender, cut into pieces.
Heat margarine in a skillet stemmed iron. Saute onion until wilted.
Enter the bacon, stirring until wilted.
Add bell pepper, stirring until wilted.
Pour the beaten eggs and cook over low heat until the edges froze. Lift.
Bake the omelet pan in hot oven for 15 minutes.
Remove and cut into pieces.
Serve warm.
ingredients:
1 piece (250 g) potatoes, peeled
1 tablespoon margarine
50 g onions, chopped
2 pieces of bacon, cut into small
50 g green pepper, thinly sliced
Whisk together:
3 eggs
2 tablespoons fresh krrim
½ teaspoon pepper
1 teaspoon salt
How to make:
Steam or boil potatoes until tender, cut into pieces.
Heat margarine in a skillet stemmed iron. Saute onion until wilted.
Enter the bacon, stirring until wilted.
Add bell pepper, stirring until wilted.
Pour the beaten eggs and cook over low heat until the edges froze. Lift.
Bake the omelet pan in hot oven for 15 minutes.
Remove and cut into pieces.
Serve warm.
No comments:
Post a Comment