Modern Spanish Omelet with Tomato Sauce

Ingredients

• 6 Large eggs (For the omelet)
• 2 tablespoons Olive oil (For the omelet)
• 1 medium Potato (Peeled and thinly sliced)
• 0.5 medium Onion (Thinly sliced)
• 2 tablespoons Butter (For the tomato sauce)
• 1 tablespoon Onion (Finely chopped, for the tomato sauce)
• 1.75 cups Canned crushed tomatoes (For the tomato sauce)
• 1 tablespoon Sliced mushrooms (For the tomato sauce)
• 1 tablespoon Capers (For the tomato sauce)
• 0.25 teaspoon Salt (For the tomato sauce)
• 0.01 teaspoon Cayenne pepper (A pinch, for the tomato sauce)
• 0.25 Red bell pepper (Finely chopped, for the tomato sauce)

Instructions

1. 1Heat olive oil in a non-stick skillet over medium heat. Add the sliced potatoes and onions. Cook, stirring occasionally, until the potatoes are tender and slightly browned, and the onions are translucent. This may take 15-20 minutes.
2. 2While the potatoes and onions are cooking, whisk the eggs in a large bowl with a pinch of salt. Once the potatoes and onions are cooked, drain any excess oil from the skillet and add the potato and onion mixture to the bowl with the eggs. Mix well.
3. 3Heat a little more olive oil in the same skillet over medium-low heat. Pour the egg and potato mixture into the skillet. Cook slowly, using a spatula to gently shape the omelet and prevent it from sticking. Cook for about 5-7 minutes, or until the bottom is set and lightly golden.
4. 4Place a large plate over the skillet and carefully flip the omelet onto the plate. Add a little more olive oil to the skillet and gently slide the omelet back into the skillet, uncooked side down. Cook for another 5-7 minutes, or until the second side is set and lightly golden. The center should still be slightly soft.
5. 5While the omelet is cooking, prepare the tomato sauce. In a saucepan, melt butter over medium heat. Add finely chopped onion and cook until yellow, about 3-5 minutes. Add crushed tomatoes and cook until the moisture has nearly evaporated, about 10-15 minutes. Stir in sliced mushrooms, capers, salt, and cayenne pepper. If desired, add finely chopped red pepper cooked with the butter and onion.
6. 6Slide the omelet onto a serving plate. Spoon the tomato sauce over the center and around the omelet. Serve warm.