Mexican Omelet With Chicken |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This recipe came from an estate sale. I obtained it when I purchased the family collection from the Betts Estate in Fort Worth, Texas in 1999. Ingredients:
1/2 cup water |
1/2 cup tomato peeled and seeded |
1 tablespoon vegetable oil |
2 teaspoons chili powder |
1 teaspoon instant chicken bouillon |
1 cup cooked chicken |
8 large eggs |
1/4 cup water |
1/2 teaspoon salt |
1/8 teaspoon pepper |
4 tablespoons butter |
Directions:
1. In a blender container combine 1/4 cup water, tomato, oil, chili powder and bouillon.
2. Blend until very smooth then transfer to a small saucepan.
3. Cook stirring constantly for 7 minutes then stir in chicken and keep warm.
4. With fork beat eggs with 1/4 cup water, salt and pepper until well blended but not frothy.
5. In a small omelet pan heat 1 tablespoon butter until it browns slightly.
6. Tilt pan to coat the bottom and sides.
7. Pour 1/2 cup of the egg mixture leaving heat on medium high.
8. As egg sets lift edges to allow uncooked portion on top to run under the cooked portion.
9. Continue until all of the egg is cooked.
10. Spoon 1/4 cup of the chicken mixture down center of omelet.
11. Fold sides of the omelet up over the chicken mixture.
12. Tilt omelet pan to roll omelet over and out onto a hot plate.
13. Repeat with the remaining butter, egg mixture and chicken filling three more times.
14. Serve hot.
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