Why I Love This Recipe
Do you take family vacations? I do! In my family we take vacations every other year. One vacation, we had an amazing time. It was in the Dominican republic. On a Monday, two days before we left the island we swam with dolphins.
I remember waking up, taking a shower, then eating. I ate one amazing Mexican Omelet! It was very cheesy, spicy but sweet!
“Hola, ¿qué tipo de tortillas te gustaría?” (Hello, what type of omelet would you like?) The man questioned me. I was confused, and I didn’t know Spanish too well, but I know the basics, I saw him cooking Omelets, so I said,
“Me gustaría tortilleria Mexicana.” (I would like a Mexican style omelet)
After we ate we got into a cab, and onto a dangerous road. We headed onto our long 45 minute destination to swim with dolphins.
We arrived into the station. There were parrots, and we made them say bad Spanish words! That entertained us until our captains called us up to the boat.
“Hola ellos! Disfrute de nadar con los delfines!” (Hello we hope you enjoy your trip!)
“Gracias!” my mother chanted! (Thank you!)
We took the small boat up to the dock where dolphins, sea lions, sharks, and even sting rays were! The water was warm and very vibrant.
I jumped into the glistening aqua colored water, feeling the wet water float around my body. It filled my body with warmness. The water was literally warmer than the outside air! The five dolphins one by one kissed us and swam around us multiple times. Then we got our pictures taken with them! Then the sea lions came over, kissed us and did the same! We all cherished this amazing family moment. We especially enjoyed the dolphins, because my sister accidently touched the…uh, bad spot of a dolphin, I should say. We all had a very comical laugh about that.
I will remember this moment forever. It had to be the most memorable moment I’ve ever encountered! I hope me and my family have a great vacation like this again, although, it isn’t a very high possibility.
Submitted by: "Noah L."
Ingredients You'll Need
1 red bell pepper, roughly chopped
1 green bell pepper, roughly chopped
1/4 cup olive oil
Freshly ground salt
Freshly ground pepper
1/3 cup chopped onion
1 clove garlic, finely chopped
1/8 cup olives, halved
1 medium tomato, thinly sliced
1 serrano chili, finely chopped
1 potato, cooked in boiling, salted water, then diced
1/4 teaspoon dried oregano
4 tablespoons finely chopped parsley
6 eggs, separated
1/2 teaspoon cold water
1/4 cup heavy whipping cream
4 tablespoons salted butter
Cook bell peppers in olive oil on medium heat.
Season generously with salt and pepper.
Add onion and garlic.
Stir in olives, than tomatoes, stirring constantly.
Add Serrano and potato.
Reduce heat to low and add herbs.
While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks.
Separately combine cream and yolks, and thoroughly fold into egg whites.
Melt butter in a large, ovenproof pan over high heat.
Pour out half of butter and reserve. Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly.
When underside is cooked (takes less than a minute), pour on remaining egg mixture.
Place pan in broiler for 2 minutes.
To serve, invert onto a heated serving platter and brush with reserved melted butter.