Boulders' Mexican Omelette Ranchero Recipe

  1. Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat.
  2. Divide the potato, bell pepper, chile, onion and cilantro between them.
  3. Season with salt and pepper.
  4. Saute/fry till vegetables are tender.
  5. Add in Large eggs and cook, lifting up the edges with a rubber spatula till set up.
  6. Flip omelets and remove from heat.
  7. Meanwhile, cook the tortillas on a dry griddle or possibly in a skillet; keep hot.
  8. Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler till cheese is melted.
  9. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets.
  10. Top with lowfat sour cream and a sprig of cilantro.
  11. Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat.
  12. Add in the garlic, onion, celery and peppers and saute/fry till tender.
  13. Add in the remaining ingredients and simmer 20 min.
  14. This recipe yields 2 servings.

butter, green bell pepper, chile halved, green onion, cilantro, eggs, corn tortillas, ranchero sauce, sour cream, cilantro, oil, garlic, onion, celery, yellow bell pepper, red bell pepper, bay leaf, oregano, thyme, marjoram, chilies, roma tomatoes, tomato sauce salt

Taken from cookeatshare.com/recipes/boulders-mexican-omelette-ranchero-89456 (may not work)

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