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,Salpicón over
Spanish Omelet

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Recipe Salpicón over
Spanish Omelet

Recipe Salpicón over<br>Spanish Omelet Puerto Rico


2 medium potatoes, finely sliced
4 beaten eggs
1/4 cup vegetable oil
2 tablespoons olive oil, divided
1/4 cup onion, finely chopped
1/4 cup green pepper, finely chopped
1/3 cup cherry tomato, in small chunks
3.25 oz. Mexican chorizo
1 teaspoon Real Bacon Bits
1/4 cup Shredded Taco Cheese
1 cup water
5 fresh cilantro or parsley leaves, for decoration


YOU'LL need two nonstick skillets (an 8-inch and a 10-inch one) and a medium pot. IN the 10-inch skillet, fry the potato slices, cook at medium heat for about 15 to 20 minutes. Pinch them occasionally with a fork to make sure they are soft. Remove from the heat, drain by using paper towels to remove excess oil and pour them in the medium bowl, add the beaten eggs, season to taste and mix well. Discard the oil and wipe the skillet with a cloth. ADD one tablespoon of olive oil and spread on the 8-inch skillet, if needed use your hand, let it warm up at medium to low heat. Incorporate the egg mix, cook covered for 10 minutes. Very carefully, flip over and let it cook another 5 minutes. Boil the sausage (chorizo) in the pot with a cup of water and cook for 5 minutes, let it cool and cut in small chunks. WHILE the omelet is cooking, start making the sausage salpicón. Add the remaining olive oil to the other saucepan you used to fry the potatoes. Stir-fry the onion for 1 minute; add the pepper, sausage, tomato, bacon, and let cook for 2 minutes. When the omelet is ready, serve in a large plate and pour the salpicón over it. Add the cheese and decorate with cilantro. Accompany with baguette or French bread.


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