|Coarsely chopped onion||1⁄2 Cup (8 tbs)|
|Coarsely chopped green pepper||1⁄2 Cup (8 tbs)|
|Cooking oil||3 Tablespoon, divided|
|Potatoes||2 Medium, cooked, peeled, and cubed|
|Pitted black olives||10 , chopped|
In 10-inch omelet pan or skillet, saute onion and green pepper in 2 tablespoons oil until lightly browned.
Add , potatoes, and olives; cook over low heat 5 minutes, stirring often.
Loosen food from bottom of pan; add remaining oil.
Tilt pan to allow oil to cover bottom.
Mix eggs, water, salt, and pepper; pour over mixture.
Cover and cook over low heat 15 minutes, or until egg is set on top.
With pancake turner, loosen edges and bottom; invert onto serving platter.