SPANISH OMELET

Ingredients

• 2 large Ripe Tomatoes
• 1 large White Onion
• 2 sprigs Parsley
• 1 large Green Bell Pepper
• 1 tablespoon Olive Oil
• 6 large Eggs
• 2 tablespoons Water
• 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1/2 teaspoon Red Pepper (Quantity estimated (not specified in original recipe))

Instructions

1. 1Peel the tomatoes. Chop the tomatoes, onion, parsley, and green bell pepper finely. Remove most of the seeds from the bell pepper.
2. 2Place the chopped vegetables in a saucepan. Cook over medium-high heat until softened, about 10 minutes. Add olive oil and season with salt and red pepper.
3. 3In a bowl, beat the eggs with water until well combined. Season with salt and pepper.
4. 4Heat a lightly oiled skillet over medium heat. Pour the egg mixture into the skillet. When the edges begin to set, cover the surface of the omelet with the cooked vegetables, leaving about an inch of the edge uncovered. Fold the omelet in half and cook until set.
5. 5Transfer the omelet to a hot platter. Pour any remaining vegetables from the pan around the omelet and serve immediately.