Mexican Omelet

Recipe Ingredients

1		Red bell pepper - roughly chopped
1		Green bell pepper - roughly chopped
1/4 cup	59ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
1/3 cup	20g / 0.7oz	Chopped onion
1		Garlic clove - finely chopped
1/8 cup	29ml	Olives - halved
1 cup	62g / 2.2oz	Tomato - thinly sliced (medium)
1		Serrano chili - finely chopped
1		Potato - cooked in boiling,
		Salted water, then diced
1/4 teaspoon	1.3ml	Dried oregano
4 tablespoons	60ml	Finely-chopped parsley
6		Eggs - separated
1/2 teaspoon	2.5ml	Cold water
1/4 cup	59ml	Heavy whipping cream
4 tablespoons	60ml	Salted butter

Recipe Instructions

Preheat broiler.

Cook bell peppers in olive oil on medium heat. Season generously with salt and pepper. Add onion and garlic. Stir in olives, then tomatoes, stirring constantly. Add serrano and potato. Reduce heat to low and add herbs.

While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks. Separately combine cream and yolks, and thoroughly fold into egg whites.

Melt butter in a large, ovenproof pan over high heat. Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly. When underside is cooked (takes less than a minute), pour on remaining egg mixture. Place pan in broiler for 2 minutes.

To serve, invert onto a heated serving platter and brush with reserved melted butter.

This recipe yields 2 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0131) - from the - TV FOOD NETWORK

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