Directions: |
Directions:Beat eggs, water, salt and pepper in a small bowl until blended set aside.
Heat 2 tablespoons of butter in a 6 to 8 inch nonstick omelet pan or skillet over medium heat until hot.
Sauté onions, bell peppers and ham until onions turn translucent (2 min). Add ketchup and stir in the skillet for 2 to 3 minutes. Place aside in a plate.
Wash skillet.
Heat 2 tablespoons of butter in the nonstick omelet pan or skillet over a medium heat until hot. Tilt pan to coat bottom with butter. Pour in egg mixture. Mixture should spread and set immediately all over the pan.
Gently push cooked portions from edges toward the center with spatula so that uncooked eggs can reach the hot pan surfaces. Continue cooking lifting edges and tilting pan and gently moving cooked portions to center as needed.
When top surface of eggs is thickened and no visible liquid eggs remains, place mixture of ham, peppers and onions on one side of egg omelet. Fold omelet in half with spatula.
Slide omelet onto plate. Serve immediately. |
Personal
Notes: |
Personal
Notes: My dad, who worked as a pullman porter on the Southern Pacific Railroad, taught me how to make Spanish omelets. He learned to cook many delicious meals while watching the cooks on the trains prepare meals for the passengers. When he was home, he'd test them in our kitchen. He loved treating his wife and family to a meal. He enjoyed spoiling us. We looked forward to his lost bread, pralines, homemade donuts, oyster and shrimp loaves, banana cakes, and lemon meringue pies. What a treat!
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