Spanish Omelet

Directions

1. 1
   Saute tomato, green pepper, and mushrooms in 2 tablespoons butter until tender, drain.
2. 2
   Combine eggs, water, salt, and pepper, stir briskly with a fork until uniformly blended.
3. 3
   Stir in vegetable mixture, 2 tablespoons picante sauce and bacon.
4. 4
   Heat a 10 inch omelet pan or heavy skillet over medium heat until hot enought to sizzle a drop of water.
5. 5
   Add 1 tablespoon butter, and rotate pan to coat.
6. 6
   Pour half of egg mixture into pan.
7. 7
   As mixture starts to cook, gently lift edges of omelet with spatula, and tilt pan so uncooked portion flows underneath.
8. 8
   Fold omelet in half with spatula, and place on warm platter.
9. 9
   Repeat with remaining egg mixture and 1 tablespoon butter.
10. 10
    Serve with additional picante sauce.