Baked Spanish Omelet

Meat Mixture:
2 pkgs Chorizo de San Manuel (regular or beef)
2 cans Wolf Brand Chili - no beans
Omelet Base:
1 Cup Flour
1 Cup Milk
1 tbs Baking Powder
1/2 tsp Garlic Powder
6 Eggs
1 small can Chopped Mild Green Chilis
1 small can sliced Black Olives
1/2 - 3/4 pound cheese (shredded cheddar, colby jack or mixture)

Meat Mixture: Crumble chorizo and brown in skillet til done - drain any grease. Add Chili. This makes enough mixture for about 6 omelets. Keeps well in freezer. (This also makes great nachos - mix with refried beans)

Turn oven on to 350 - put about 3 TBS butter or margarine in large cast iron skillet and put in oven to preheat.

Mix flour, baking powder and garlic powder in large bowl. Add milk and stir to mix well. In separate small bowl, beat eggs till fluffy. Fold in to flour mixture. (Don't mix this step - omelet won't rise!)

In hot skillet, add flour and egg mixture. Then ladle meat mixture, green chilis and black olives onto mixture (like making a pizza). Cover with cheese and bake for 30 minutes.

Recipe Summary:
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 30 minutes

Other recipes by Anthony's By The Sea:
Bananas Foster Pancakes
Chocolate Bourbon Pecan Pie
Tortilla Breakfast Casserole

Recipe Provided By:
Anthony's By The Sea
Rockport, TX

Rockport Bed and Breakfast Inns