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Squeeze In Recipes

Spanish Flay Omelette
Squeeze In's Tribute to Bobby Flay's Creation
Click here for Bobby Flay's actual "Spanish Tortilla Omelette"

Squeeze In's tribute to Bobby Flay - the Spanish Flay omelette!

- 4 large eggs, beaten and seasoned with salt, pepper, parsley
- 1 1/2 teaspoons butter
- 1/2 cup finely diced red bell peppers
- 1/4 cup finely diced boiled potatoes
- 1/2 teaspoon or more smoked paprika, to taste
- 2 ounces freshly grated monterey jack cheese

Sautée red bells, potatoes and smoked paprika in butter, for 3 or 4 minutes, then put a cover over it and let it sit while you prepare the omelette.

Lightly coat an 8" omelette pan with non stick cooking spray (using cooking spray instead of butter produces a much fluffier and healthier final product) and bring coated pan to medium heat.

Pour in seasoned beaten eggs and roll around pan edges, dragging the edges to the center as they cook and moving the liquid part out to the edges to cook. As soon as you have nearly zero liquid, quickly flip the omelette completely over in the pan - this is a toss and catch motion - which assures there will be no liquid or runny eggs in your omelette.

Immediately turn off flame, distribute monterey jack cheese to one side of your omelette (you'll fold the other side over, so your goal is to put all ingredients in on one side only).

Use the pan lid on your sautéed red bell and potatoes and smoked paprika filling to drain off any standing butter and layer those ingredients directly over the monterey jack cheese to help melt.

As Bobby Flay himself said, you'll "swirl, fill and fold" the omelette out onto a plate and, voila! You have the Spanish Flay, the tribute to Bobby Flay's omelette and challenger to the Squeeze In's Racy Tracy.

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Omelette #37, Racy Tracy
We also lovingly refer to it as "The Quintessential California Omelette"

Squeeze In's Racy Tracy Omelette

- 4 whole fresh eggs, beaten (if you use whites, use 6 whites instead of 4 whole eggs and you save 20 grams of fat!!!)
- 6 oz white wine sauce (white wine with a dash of soybean oil)
- 1 cup freshly sliced mushrooms
- 1/2 avocado, spoon sliced out in about 8 fairly large chunks
- 3 strips cooked crisp bacon, chopped large
- 2 oz shredded monterey jack cheese

Sautée mushrooms and avocado in white wine mixture, bring it to a quick simmer for 3 or 4 minutes, then put a cover over it and let it sit while you prepare the omelette.

Lightly coat an 8" omelette pan with non stick cooking spray (using cooking spray instead of butter produces a much fluffier and healthier final product) and bring coated pan to medium heat.

Pour in beaten eggs and roll around pan edges, dragging the edges to the center as they cook and moving the still liquid part out to the edges to cook. As soon as you have nearly zero liquid, quickly flip the omelette completely over in the pan - this is a toss and catch motion - which assures there will be no liquid or runny eggs in your omelette.

Immediately turn off flame, distribute monterey jack cheese to one side of your omelette (you'll fold the other side over, so your goal is to put all ingredients in on one side only.

Use the pan lid on your sautéed avocado and mushrooms to drain out the remaining white wine sauce and layer those ingredients directly over the monterey jack cheese to help melt.

Layer your chopped bacon on top, fold the omelette out onto a plate and, voila! You have the Racy Tracy, the most popular omelette on the Squeeze In menu.

 

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10060 Donner Pass Road, Downtown Truckee, California 96161 - (530) 587-9814
5020 Las Brisas Blvd. Suite A5, at N. McCarran 1/2 mile north of Mae Anne, Reno, NV 89523 - (775) 787-2700
25 Foothill Road Suite 3, at So. Viriginia Street and S. Meadows Pkwy, Reno NV 89511 - (775) 853-6090
4670 Sparks Blvd. #110, at Disc Drive, Sparks NV 89436 - (775) 626-0100
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