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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Spanish and Portuguese >> Spanish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Poach the chicken breast in water or chicken stock for 10 minutes. | 2. Cool and cut into cubes. | 3. Place the tomato and chili powder in a blender and blend until is forms a smooth puree. | 4. Heat 1 tablespoon (15 ml) of the butter in a skillet and cook the puree over moderate heat for about 5 minutes, stirring frequently. | 5. Add the chicken cubes and season to taste with salt and pepper. | 6. Beat the eggs with salt and pepper to taste. | 7. Heat the remaining tablespoon of butter in an omelet pan over high heat until the butter foams. | 8. Pour in the beaten eggs and stir rapidly with the back of a fork until the eggs are cooked but still soft and moist. | 9. Add the chicken mixture and tip the pan to roll the omelet over the filling, using the fork to assist. | 10. Roll out of the pan onto a warm serving platter. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken breast half	1	boneless	boneless	-	-	-	-
chili powder	2	tablespoons		45.12	7.952000000000001	2.1536	2.2848
tomato	1		peeled seeded chopped	41.86	9.282	2.184	0.364
butter	2	tablespoons		171.0	7.857	5.343	14.4
egg	6			429.0	2.16	37.68	28.53
salt black pepper			ground	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.