Omelette Topped with Spanish Sauce

Directions

1. Two days before, thaw the frozen pre-cooked homestyle plain omelettes under refrigeration at <40°F / 4°C.
2. Dice fresh onions into small pieces or alternatively, use frozen diced onions. Wash fresh, green peppers under cool running water and clean. Dice into small pieces or alternatively, use frozen diced green peppers. Set aside for next step. 
3. In a skillet, melt margarine over medium-high heat. Add the diced onions and peppers; stir fry for ~ 3 minutes.
4. Add the seasonings and stir fry for another ~ 3 minutes. Add the stewed, diced tomatoes and tomato sauce. With the back of the spoon, gently break up the stewed tomatoes. Reduce heat and gently simmer for ~15-20 minutes. Transfer to an insert pan and hold at >140°F / 60°C until service.
5. Preheat convection oven 300°F / 150°C.
6. Remove omelettes from the refrigerator and place on a parchment-lined baking sheet(s). Place in preheated convection oven and heat for ~11 minutes until internal temperature reaches 165°F / 74°C held for at least 15 seconds. Transfer to an insert pan and cover with lid. Hold at >140°F / 60°C until service.
7. At point of service, place 1 omelette on the plate. Top with 1 oz / 30 mL ladle of prepared Spanish sauce over each omelette. May garnish with dried parsley. 

CCP-Product held at >140°F / 60°C for a maximum of 4 hours.