Savory Spanish OmeletViva La Mexico!

1. 1

   Combine the onion, garlic, celery, tomato, and 1/2 tablespoon of the butter in a large nonstick skillet.

2. 2

   Cook over medium heat until the vegetables soften and the juices nearly evaporate, 7 to 8 minutes.

3. 3

   Add the chilies and cook for 1 minute more.

4. 4

   Meanwhile, beat the eggs with the water, salt, and black pepper in a small bowl.

5. 5

   Remove the vegetables from the skillet and set them aside, adding the remaining 1/2 tablespoon butter to the pan.

6. 6

   When it has melted, add the egg mixture and cook until the eggs are softly set, about 3 minutes.

7. 7

   Scatter the cooked vegetables on top, tilt the pan away from you, and fold half of the omelet over with a spatula to enclose the filling.

8. 8

   Cook for 30 seconds more to heat through.

9. 9

   Slide the omelet onto a plate, cut it in half, and finish with a few dashes of hot sauce or a dollop of your favorite salsa, if desired.

10. 10

    Serve immediately.

* Per serving · 4 servings · Values may vary.