SPANISH OMELET

Spanish Omelet is more solid than the classic French version and looks a little like an egg pizza. It may be served cut into wedges, with a tomato or mushroom sauce. It is delicious and spicy. The vegetable filling below is merely my suggestion, any vegetable can be used with an eye to interesting combinations of color and texture.

Preparation and cooking time: 1 1/4 hours

Servings: 4

3 oz or 3/8 cup olive oil
2 medium-sized onions, thinly sliced
2 garlic cloves, crushed
1 medium-sized green pepper, white pith removed, seeded and sliced
1 medium-sized sweet potato, peeled and cut into small cubes
4 large tomatoes, quartered
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 oz or 1/4 cup butter or margarine
12 eggs, lightly beaten

In a large frying-pan, heat the oil over moderate heat. When the oil is hot, add the onions, garlic, green pepper and sweet potato. Cook, stirring occasionally, for 10 minutes. Add the tomatoes and careful stir in the thyme, salt, pepper and cayenne. Cook the mixture for a further 3 minutes. Remove the pan from the heat.

In a large omelet pan, melt half of the butter or margarine over moderate heat. When the foam subsides, add half of the vegetable mixture. Reduce the heat to low and pour in half of the lightly beaten eggs. Stir in mix. Cook the omelet for 6 to 8 minutes, shaking the pan occasionally to prevent the omelet from sticking, or until the eggs are on the point of setting. Turn the omelet over and cook for a further 2 to 3 minutes, or until the omelet is quite solid.

Slide the omelet out of the pan on to a warmed serving dish. Keep it warm while you cook the second omelet in the same way, using the rest of the butter or margarine. Serve hot.