Spanish Omelette

Directions

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.