Mexican Omelet

Directions

1. 1
   Preheat broiler.
2. 2
   Cook bell peppers in olive oil on medium heat.
3. 3
   Season generously with salt and pepper.
4. 4
   Add onion and garlic.
5. 5
   Stir in olives, then tomatoes, stirring constantly.
6. 6
   Add serrano and potato.
7. 7
   Reduce heat to low and add herbs.
8. 8
   While vegetables are cooking, beat together egg whites, salt (to taste), and water, until mixture forms stiff, but not dry, peaks.
9. 9
   Separately combine cream and yolks, and thoroughly fold into egg whites.
10. 10
    Melt butter in a large, ovenproof pan over high heat.
11. 11
    Pour out half of butter and reserve.
12. 12
    Add 3/4 of egg mixture to pan, then add vegetables, distributed evenly.
13. 13
    When underside is cooked (takes less than a minute), pour on remaining egg mixture.
14. 14
    Place pan in broiler for 2 minutes.
15. 15
    To serve, invert onto a heated serving platter and brush with reserved melted butter.