Omelet Stack
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Description
These are omelets fit for a summer party. Applying a little imagination and to the fillings, it is possible to take advantage of almost any kind of leftovers.
Ingredients
- 1 cup mushrooms, slice
- 1 cup shelled peas, cooked
- 1 cup sliced spring onions.
- 1-2 slices Serrano ham, in stripes
- 2 Tbs plain flour
- 1 tsp baking powder
- 6 eggs
- oil
- salt and pepper
- Marie Rose sauce or flavored mayonnaise
Preparation time: 35 minutes.
Methods/steps
- Saute 1/3 ham and mushrooms in oil until cooked. Drain.
- Saute the peas with the other 1/3 of the ham.
- Cook the onions in oil with the remaining 1/3 of the ham.
- Sift flour together with baking powder with a pinch of salt.
- Beat eggs in a large bowl. Add sifted flour and mix well. Divide into three bowls and add to each bowl one of the fillings prepared before.
- In a medium sized pan, cook three omelets Spanish style.
- Stack the omelets, spreading some Marie Rose sauce in between. Top with some more sauce.
Additional Tips
Substitute 1-2 slices Serrano ham with the local ham or 3-4 slices Canadian bacon – add the bacon strips to the pan first when preparing the filling and adjust cooking time.
Follow the indications on Spanish omelets about how to flip over the omelet.
For a quick sauce, combine 1 cup mayonnaise from a jar, 3 Tbs ketchup, 1 Tbs brandy and 1 Tbs orange juice.
Adapt this recipe for the winter months by using a spicy tomato sauce instead of Marie Rose .
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