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 a medium heat until hot enough to sizzle a drop of water.
5. 5
   Add 1 tablespoon butter and rotate pan to coat bottom.
6. 6
   Pour half of egg mixture into skillet. As mixture starts to cook, gently lift edges of omelet with a spatula and tilt pan so uncooked portion flows underneath.
7. 7
   Fold omelet in half and place on a warm platter.
8. 8
   Repeat procedure with remaining 1 tablespoon butter and egg mixture.
9. 9
   Serve with additional picante sauce, if desired.