Boulders' Mexican Omelette Ranchero

Boulders' Mexican Omelette Ranchero

Serving Size: 2



=== 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.