About this recipe: A fantastic dish which is packed full of flavour. Omelettes are pan-fried to perfection, then served with a well-seasoned, homemade tomato sauce. Serve for breakfast, brunch, lunch or dinner.
NO SPANIARD WOULD USE BUTTER TO COOK AN OMELET! MY SUGGESTION IF YOU WOULD LIKE TO TRY THE TRADITIONAL AND YUMMY SPANISH OMELET IS TO TRY THE RECIPE SUBMITTED BY PATTY:SPANISH POTATO OMELET(ITS GOT THE RIGHT INGREDIENTS )ALSO I WOULD REMOVE THE EXCESS OIL LEFT AFTER COOKING THE POTATO AND ONION. JUST SOME ADVICE FROM SOMEONE THAT LIVES IN SPAIN. I HOPE YOU TRY IT AND ENJOY IT. IT´S REALLY GOOD! - 13 Jan 2005 (Review from Allrecipes US | Canada)
A fast and easy weekend breakfast! I used a small saucepan for the sauce and omitted the green pepper. - 13 Nov 2000 (Review from Allrecipes US | Canada)
I love Spanish Omelets, but never knew how to make them. This was very tasty. I do have a few suggestion. Definitly use garlic and try a can of diced tomatoes instead of reg sauce, it makes it more chunky. I think the sauce needs more time to simmer to make the flavors blend. Add some shredded cheeses on top and Delicious!!! Thanks for the recipe...I will definitly make again. - 24 Nov 2003 (Review from Allrecipes US | Canada)