Salty Memories

Making my first Spanish omelet turned out to be a salty taste.


Its Sunday morning a rare smell traveled trough the first floor and made its way through the stairs and into my parent’s room. As I hear my mother walk down the stairs she asks me “Que cocinas?”

My small hands carefully cut the onions into small pieces as tears ran down my innocent cheeks. The knife was twice the size of my hand and the fear of cutting my little fingers was high. But I didn’t panic, I’m cautious and always love a new challenge.  Who doesn’t?

I moved on to cutting the red, green and yellow bell peppers, my favorite. The different color bell peppers gives the perfect omelet a colorful touch. The red and green peppers have a strong taste while the orange bell pepper is sweet like honey. And the crunchiness of the bell peppers when cooked at a medium temperature are delightful.

And for the final touch for a perfect scrambled egg omelet is a secret taste that gives you a watery sense in your mouth will; the garlic. Many think it is horrible because it has a strong smell and taste. But when the garlic is cooked, it is the total opposite. Its strong taste turns into a soft spiced touch.

I was only 10 years old when I first stepped in the kitchen all by myself, no one looking after my shoulder. I wanted to surprise my parents with my first unforgettable tasty breakfast. I’ll tell you one thing I learned that day, fathers will always love their daughters even when something comes out wrong. He told me it was very good when it was the opposite. I added too much adobo, and it came out too salty. My mother laughed at the table but smiled and didn’t tell me the truth until a week later. I valued my parents for taking their time to enjoy a special piece I made even if it came out bad. They gave me advice and the next time I made it, it came out right.

Each time you step in the kitchen, you make a new memory with a recipe. It is valuable to you and the person you have made the meal for.


Scrambled egg omelet

o   Bacon (you can add Spanish chorizo to make it a Spanish omelet)

o   1 peeled and cut onion

o   1 red bell pepper

o   1 green bell pepper

o   1 orange bell pepper

o   3 peeled garlic knob

o   Olive Oil

o   Spanish Adobo ( If not salt & pepper will work)

o   American cheese

o   4 eggs


I always use two different pans. I like to separate my meats and vegetables. On my first pan I would add my cut bacon or Spanish chorizo. You can add a pinch of oil but remember both of these meets release their own oil. Cook the chorizo for 10 minutes. They must have a golden look.

On my second pan I would add my 3 different color bell peppers and then the fresh cut garlic with a tablespoon of olive oil. These vegetables tend to be hard when they are raw. Which means they take more time to cook, we want them to become soft but with a nice crunchy touch. We need to taste the vegetables. When they are overcooked then they do not taste the same. Leave the peppers and onions cooking for 10 minutes and add your adobo. If you do not have then add salt & pepper.

Once you have tasted the peppers and garlic you can move on to adding the onions. It is important that you taste the condiments because if not then your omelet will be tasteless. The onions cook fast so be careful, do not leave them for so long. Usually 5 minutes will do the work.

Once your vegetables and chorizo or bacon are done, you can combine both into one pan. Mix very well and let it sit for 3 minutes. During that time crack the 4 eggs you set aside. Add a bit of adobo and whisk it very well. Once that is done add your egg to the pan.

Mix the egg well with all the ingredients. Once cooked I like to add 2 slices of American cheese on top. And there you have it, a delicious scrambled egg omelet.