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Boulders' Mexican Omelette Ranchero
Serving Size: 2

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
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
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