Recipe - Mexican Omelet With Chicken

One half cup Water
One half cup Tomato; Peeled & Seeded,1 Md
1 tablespoon Vegetable Oil
2 teaspoon Chili Powder
1 teaspoon Instant Chicken Bouillon
1 cup Cooked Chicken Or Turkey; *
8 Eggs; Large
One fourth cup Water
One half teaspoon Salt
1/8 teaspoon Pepper
4 tablespoon Margarine Or Butter

* The chicken or turkey should be chopped into small chunks.
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In a blender container, combine the One fourth cup of water, tomato, oil, chili
powder, and chicken bouillon granules. Blend until very smooth. Transfer
to a small saucepan. Cook, stirring constantly, until thick, about 7
minutes. Stir in the chicken or turkey. Season with a little salt and
pepper. Keep warm. With a fork, beat the eggs with the second One fourth cup of
water, the salt and pepper, until well blended but not frothy. In an
8inch omelet pan heat 1 Tbls of the butter until it sizzles and browns
slightly. Tilt the pan to coat the bottom and sides. Pour about One half cup
of the egg mixture, leaving the heat on mediumhigh. As the egg sets, lift
the edges to allow the uncooked portion on top to run under the cooked
portion. Continue until all of the egg is cooked. Spoon about One fourth cup of
the chicken mixture down the center of the omelet. Fold the sides of the
omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet
over and out onto a hot plate. Repeat with the remaining butter, egg
mixture and chicken filling, three more times and serve hot.

Miscellaneous recipes from the collection of Mike Orchekowski.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/momisc.zip