Granny's Spanish Omelet
2 eggs
2 tbsp. diced ham
2 tsp. green peppers
2 tsp. thinly diced cheese
1 tsp. butter
1 tsp. diced green chilies (canned Ortega)
1 tsp. evaporated milk
1/4 tsp. salt and a few shakes of pepper
1 tsp. finely chopped onion
Mix together with fork and pour into fairly hot fry
pan (or omelet pan) with the 1 teaspoon butter melted. Using a wooden spoon
slightly push into bottom of pan at various places to move eggs and slightly set
liquid. When eggs are a little firm, but moist spread 1 teaspoon Mexican salsa
around one half egg and with spatula fold over other half. Cook about 30 seconds
and remove from pan. If making more than one omelet, measure into separate bowls
for even portions of each ingredients. Makes one large omelet
Asia
and
Europe
are not separate landmasses. They
are divided by the
Ural Mountains
.