Sacromonte Omelette

1. 1

   Cut up onions and pepper and fry until soft.

2. 2

   Add the pimentos. Mix well.

3. 3

   Add a pinch of salt to the eggs and beat well, then add 1/3 of the egg mixture to the pan, lifting the sides with a spatula so that the liquid covers the vegetables.

4. 4

   Add the remaining eggs. Wait until the egg mixture has set, that is, until the bottom is slightly toasted and the surface is still moist (not runny).

5. 5

   Put the spatula under the omelette and detach it gently from the pan. Add more butter (or oil) if necessary.

6. 6

   Slip the omelette back into the pan, this time undone side down.

7. 7

   Cook until this side has set.

No additional tips available.