Spanish Omelette

1. 1

   Peel, slice and chop the tomato, dice the potato, and cut up the pimientos.

2. 2

   Chop the onion and fry it lightly in a little olive oil; add the peas, tomato, potato and pimientos, and continue cooking for a few minutes, stirring all the time with a spoon.

3. 3

   Beat the eggs, season well, and pour into the pan.

4. 4

   Cook the omelette shaking the pan occasionally.

5. 5

   When one side is lightly and evenly browned, cover with a plate to turn the omelette, and cook the other side.

6. 6

   Do not fold.

7. 7

   Serve hot, with tomato sauce.

8. 8

   Tip: This omelette is also delicious when served cold, and it is a favorite picnic dish in Spain.

9. 9

   The omelette is left to get quite cold and is packed between 2 plates in the picnic basket.

10. 10

    To serve, cut and place between slices of bread or rolls and butter, accompanied by salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.