|Olive oil||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), peeled|
|Onion||1 Large, sliced|
|Green pepper||1 , seeded, sliced into rings|
|Red pepper||1 , seeded, sliced into rings|
|Tomato||1 , peeled, seeded, sliced thin|
|Potato||1 Large, peeled sliced paper thin|
Heat 2 tablespoons oil in large shallow skillet.
Add garlic; cook 5 minutes.
Remove garlic; discard.
Add onion and peppers; saute until tender.
Add tomato; saute 3 to 4 minutes or until tomato begins to wilt but does not turn mushy.
Remove vegetables from skillet.
Add remaining 2 tablespoons oil to skillet; heat.
Add potato; fry until tender.
While potato is cooking, beat eggs, salt, and pepper until frothy.
Add to potato.
Cook until set.
Do not flip.
Place omelet on serving plate; cover with cooked vegetables.