Copycat Recipes More Free Copycat Recipes Kindle Unlimited Boulders' Mexican Omelette Ranchero Serving Size: 2 Ingredients: Amount Measure Ingredient -- Preparation Method Cooking Directions: -------- ------------ -------------------------------- === OMELET === Vegelene (or butter) -- as needed 1 new potato -- steamed, diced 2 tablespoons diced green bell pepper 1/2 Anaheim chile -- halved, sliced 1 green onion -- sliced 1 teaspoon cilantro 4 eggs - (to 6) 2 blue corn tortillas 1/3 cup Ranchero Sauce -- (see below) 2 tablespoons Monterey Jack cheese -- grated 2 tablespoons sour cream 2 sprigs cilantro to garnish === RANCHERO SAUCE === 1 tablespoon oil 2 garlic cloves 1 small onion -- julienned 2 celery stalks -- cut diagonally 1 yellow bell pepper -- julienned 1 red bell pepper -- julienned 1 bay leaf 1/2 teaspoon dried oregano 1 teaspoon fresh thyme 1/2 teaspoon fresh marjoram 2 japone chilies 4 roma tomatoes 3 cups tomato sauce Salt -- to taste Freshly-ground black pepper -- to taste Omelet Instructions: Spray omelet pans with Vegelene and place over medium heat. Divide the potato, bell pepper, chile, onion and cilantro between them. Season with salt and pepper. Sauté until vegetables are tender. Add eggs and cook, lifting up the edges with a rubber spatula until set up. Flip omelets and remove from heat. Meanwhile, cook the tortillas on a dry griddle or in a skillet; keep warm. Spoon on ranchero sauce, divide the cheese between the omelets and place under the broiler until cheese is melted. Transfer omelets to serving plates, cut the tortillas into sixths and arrange decoratively around omelets. Top with sour cream and a sprig of cilantro. Ranchero Sauce Instructions: In a medium saucepot, heat the oil over medium heat. Add the garlic, onion, celery and peppers and sauté until tender. Add the remaining ingredients and simmer 20 minutes. This recipe yields 2 servings. © 2008 copycat-recipes.net As an Amazon Associate I earn from qualifying purchases.