{"id":4858,"date":"2022-11-06T22:08:41","date_gmt":"2022-11-06T22:08:41","guid":{"rendered":"http:\/\/staging.kaukauchronicles.org\/?p=4858"},"modified":"2022-11-06T22:08:41","modified_gmt":"2022-11-06T22:08:41","slug":"gordons-pastele-omelet-tortilla-de-pastele","status":"publish","type":"post","link":"https:\/\/staging.kaukauchronicles.org\/?p=4858","title":{"rendered":"Gordon\u2019s Pastele Omelet (Tortilla de Pastele)"},"content":{"rendered":"<div class=\"sqs-html-content\" data-sqsp-text-block-content>\n<p class=\"\" style=\"white-space:pre-wrap;\">2 T. margarine<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 sm. round onion, diced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 med. green bell pepper, diced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1\/2 med. yellow bell pepper, diced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 tomato, seeded and diced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">3 to 4 fresh mushrooms, sliced<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">1 or 2 cooked, leftover pasteles<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Tabasco, to taste (opt.)<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">4 to 6 eggs, beaten<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Salt, to taste<\/p>\n<p class=\"\" style=\"white-space:pre-wrap;\">Ground black pepper, to taste<\/p>\n<p class=\"\" data-rte-preserve-empty=\"true\" style=\"white-space:pre-wrap;\">\n<p class=\"\" style=\"white-space:pre-wrap;\">There are two ways to make this: Heat skillet; add the margarine, onion, bell peppers, tomato and mushroom. Saut\u00e9 until the onion is translucent. In the meantime, place pastele(s) on a plate. Using a fork, mash or break the pastele(s) into small pieces. Add this to the vegetables in the skillet and saut\u00e9 for 3 minutes. In a bowl, beat the eggs, season with salt and pepper and add to the ingredients in the skillet. Using a fork, scramble the mixture and turn over to finish cooking. Serve hot. OR: Heat skillet; add the margarine, onion, bell peppers, tomato and mushroom. Saut\u00e9 until the onion is translucent. Set aside. Place pastele(s) on a plate. Using a fork, mash or break the pastele(s) into small pieces. Add to skillet and saut\u00e9 for a minute to warm it up. Set aside. Place the eggs in a bowl; add salt and pepper and scramble. Heat a little more margarine in skillet and pour in half the scrambled eggs. Just before the eggs are set, add half the vegetable mixture in the middle of eggs, sprinkle with Tabasco (optional), top with half of the warmed pastele(s), and fold sides over. Flip the whole omelet over in the pan, cooking for a few more seconds and slide onto a plate. Repeat to make the second omelet. Garnish with a slice of orange and cilantro leaves. Serve hot. Makes 2.<\/p>\n<\/div>\n<p>      <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/53cf4175-27d4-487c-97dd-272621317b2c\/gordonspasteleomelet.jpeg?format=original\" alt=\"\"\/><\/p>\n<div class=\"image-gallery-wrapper\">\n<p>   <img decoding=\"async\" src=\"https:\/\/images.squarespace-cdn.com\/content\/v1\/5ef939f36932313286f61200\/1667772506053-JEA1E0ZCBGYKJ5SLGQO8\/Recipes-from-the-Heart-of-Hawaiis-Puerto-Ricans-full-compressed-49.jpg?format=original\" \/><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>2 T. margarine 1 sm. round onion, diced 1\/2 med. green bell pepper, diced 1\/2 med. yellow bell pepper, diced 1 tomato, seeded and diced 3 to 4 fresh mushrooms, sliced 1 or 2 cooked, leftover pasteles Tabasco, to taste (opt.) 4 to 6 eggs, beaten Salt, to taste Ground black pepper, to taste There&#8230;<\/p>\n","protected":false},"author":0,"featured_media":4859,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_kad_post_transparent":"","_kad_post_title":"","_kad_post_layout":"","_kad_post_sidebar_id":"","_kad_post_content_style":"","_kad_post_vertical_padding":"","_kad_post_feature":"","_kad_post_feature_position":"","_kad_post_header":false,"_kad_post_footer":false,"_kad_post_classname":"","footnotes":""},"categories":[21],"tags":[276,277,61,60],"class_list":["post-4858","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-main-dishes","tag-gordon-d-robley","tag-mountain-view","tag-puerto-rican","tag-recipes-from-the-heart-of-hawaiis-puerto-ricans-1999"],"_links":{"self":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4858","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/types\/post"}],"replies":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=4858"}],"version-history":[{"count":0,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/posts\/4858\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=\/wp\/v2\/media\/4859"}],"wp:attachment":[{"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=4858"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=4858"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/staging.kaukauchronicles.org\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=4858"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}