Recipe(tried): My Favorite Western Omelette for Two and Papas Brava

Good Morning Everyone!

We woke up to a nice and briskly cool morning. Just heavenly, now if it only would stay like this for a couple of more days....

This is my favorite Western Omelette. I am forbidden by my DH to order it any more in restaurants since they don't know what the meaning of "nicely sauteed", "very browned onions", "I don't like raw onions", mean. I have tried to explain in simple terms that I like my onions sauteed only to return it back because the onions are raw.

I like my onions and peppers to be sauteed, to me this means nicely browned, golden, etc. Oh how I love this omelette...we sometimes have it for dinner and it is a filler.

You need a large skillet that lends itself to making omelettes and a large spatula. I will try my best to explain how to make a pocket omelette, full of all the ingredients. It is a beautiful omelette.

Western Omelette for Two

3 eggs, beaten
1/2 onion, chopped
1/2 red or green bell pepper, chopped
4 slices ham, chopped
2 slices American Cheese
Butter for the skillet

Put about 2 Tbsp. butter in a small skillet and begin to saute the onions and peppers...when they begin to get golden throw in the ham and cook for about 2 more minutes. Set aside.

Put about 2 Tbsp. butter and melt it in the skillet, start the skillet at about medium-high heat.

Pour in the eggs and swirl the skillet to cover it entirely. When eggs begin to cook and bubble a bit, lower heat, lift edges to let uncooked egg go under and cook. When you see that the top of the eggs are almost done, layer the onion mixture onto the middle of the omelette. Lay two pieces of American sliced cheese over. Flip the top side over, slide the spatula under the flipped side and flip again over. Everything is enclosed like an envelope and seal each end with the tip of the spatula. Lower the heat to very low, you don't want any brown areas on your omelette...

Cut in half and put on plates.

This is REAL GOOD with Papas Brava, but I can't eat them for a while. I will include that recipe too because it just goes with this so deliciously.

Papas Brava
This is an old Spanish recipe for potatoes, these are good in the morning with breakfast eggs. They are also good as an accompaniment to a meat dish.

3-4 potatoes, washed, peeled and sliced
3 Tbsp. olive oil
salt and pepper to taste
cayenne pepper to taste
1 med. onion, chopped
1/2 green or red bell pepper, chopped
2-3 garlic cloves, crushed
1 Tbsp. parsley
paprika

Saute onions, bell pepper and garlic in oil for 5 mts. Add potatoes and seasonings and toss to coat well. Adjust the cayenne pepper to your taste. Cover as the steam will tenderize the potatoes, at first cook over med. heat and as they cook, turn to low.

Happy Cooking! Gina