Boulders' Mexican Omelette Ranchero

Recipe Ingredients

		Omelet
		Vegelene (or butter) - as needed
1		New potato - steamed, diced
2 tablespoons	30ml	Diced green bell pepper
1/2		Anaheim chile - halved, sliced
1		Green onion - sliced
1 teaspoon	5ml	Cilantro
4		Eggs - (to 6)
2		Blue corn tortillas
1/3 cup	78ml	Ranchero Sauce - (see below)
2 tablespoons	30ml	Monterey Jack cheese - grated
2 tablespoons	30ml	Sour cream
2 sections		Cilantro to garnish
		Ranchero Sauce
1 tablespoon	15ml	Oil
2		Garlic cloves
1		Onion - julienned (small)
2		Celery stalks - cut diagonally
1		Yellow bell pepper - julienned
1		Red bell pepper - julienned
1		Bay leaf
1/2 teaspoon	2.5ml	Dried oregano
1 teaspoon	5ml	Fresh thyme
1/2 teaspoon	2.5ml	Fresh marjoram
2		Japone chilies
4		Roma tomatoes
3 cups	711ml	Tomato sauce
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Saute until vegetables are tender. Add eggs and cook, lifting up the edges with a rubber spatula until set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or in a skillet; keep warm.

Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler until cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with sour cream and a sprig of cilantro.

Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add the garlic, onion, celery and peppers and saute until tender. Add the remaining ingredients and simmer 20 minutes.

This recipe yields 2 servings.

Source:
Kitcken Link (Copycat Collection) at - http://www.kitchenlink.com/copycat.html

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