Tenerife Banana Omelet Recipes

PRESIDENT NIXON'S SPANISH OMELET

Steps:

• Heat olive oil in 1-quart saucepan.
• Add onions and garlic and saute for 2 minutes, or until golden brown.
• Add julienned green pepper, cover and simmer for 2 minutes.
• Add diced tomatoes.
• Stir in bay leaf, lemon juice, salt and sugar and tabasco sauce.
• Bring to a boil, stirring constantly.
• Simmer on low-to-medium for 10 minutes, stirring often.
• Remove from heat.
• Remove bay leaf.
• Use at once OR store in the refrigerator in a covered jar.
• Heat 1 tsp butter in an 8-inch frying pan.
• Break eggs into a small bowl, season with salt and pepper.
• Beat eggs well.
• Pour into the hot skillet and cook over low heat for 1 minute.
• Using a plastic or wooden spoon to stir eggs, gently move the pan in a circular motion for 1-2 minutes or until the eggs begin to pff up around the edges.
• Spoon the warm spanish sauce into the center of the eggs and sprinkle with the chopped parsley.
• Continue cooking for 1 minute, or until the bottom of the omelet is firmly set.
• Tip the pan and use a fork to fold the omelet in half.
• Lift the whole thing out with a spatula onto a serving dish.
• Garnish with parsley sprig and serve at once.
• Serve with toasted whole grain bread, warm rolls or corn bread.
• If you make a LOT of the spanish sauce and keep it in the refrigerator, then you can make spanish omelets in a Flash of the Pan.

SPANISH OMELET

Steps:

• Whisk eggs with a fork and add a pinch of salt.
• Heat oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
• Add the potato and fry for a couple of minutes.
• Add oniond and mash together.
• When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs and optional red pepper.
• Make sure the potato and onions are fully submerged by the eggs.
• Poke the potato to allow some of the egg to seep into the mashed mixture.
• Fry this gently on a low heat.
• While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon.
• Do not over cook.
• The middle will still be a little runny and gooey.
• The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists 'flip' the tortilla over onto the plate and slide back into the pan to cook the underside.
• Keep shaking the pan lightly so the tortilla does not stick to the bottom.
• Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate.
• For the brave heart you can do the flip again if you wish.
• Let the tortilla rest for about 5 to 10 minutes before serving.
• Cut into cake slices or cubes.
• Garnish with green olives.

STRAWBERRY BANANA OMELET

Steps:

• In a small saucepan, heat 1 tablespoon butter, brown sugar and cinnamon over medium heat until sugar is dissolved.
• Add bananas and vanilla; toss to coat.
• Remove from heat; stir in strawberries and set aside.
• In a large bowl, beat the eggs, water, and salt.
• Heat remaining butter in a 10in nonstick skillet over medium heat: add egg mixture.
• As eggs set, lift edges, letting uncooked portion to flow underneath.
• When eggs are almost set, spread two thirds of fruit mixture over one side: fold omelet over filling.
• Cover and cook for 1-2 or until heated through.
• Put on serving plate and top with remaining fruit mixture and dust with confectioners sugar.

TENERIFE BANANA OMELET

Steps:

• Beat eggs, salt and sugar.
• Thinly slice banana; carefully mix with eggs.
• Heat oil in small nonstick skillet.
• Pour in egg mixture; reduce heat.
• Cook until bottom of tortilla has browned.
• Invert a dinner plate over skillet and turn tortilla onto the plate.
• Slide tortilla off plate back into skillet (cooked, brown side will be up).
• Continue cooking until bottom is brown.
• Slide out of skillet onto serving plate.
• DO NOT FOLD. :).