|Olive oil||2 Fluid Ounce|
|Onion||1 Small, finely chopped|
|Garlic||2 Clove (10 gm), crushed|
|Green pepper||1 , pitted, seeded and chopped|
|Red pepper||1 , pitted, seeded and chopped|
|Tomatoes||3 , blanched, peeled, seeded and chopped|
|Black pepper||1⁄4 Teaspoon|
In a large omelet pan or frying pan, heat the oil over moderate heat.
When the oil is hot, add the onion, garlic and peppers and cook, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown.
Stir in the tomatoes and cook, stirring occasionally, for 5 minutes.
Meanwhile, in a large mixing bowl, beat the eggs, salt, pepper and water together until they are well mixed.
Pour the egg mixture into the pan.
Stir the eggs, then leave them for a few seconds until the bottom sets.
Reduce the heat to low.
Using a palette knife or spatula, lift the edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the pan.
Put the pan down flat over the heat and leave until the omelet begins to set again.
Remove the pan from the heat and, with the help of the palette knife, slide the piperade quickly on to a warmed serving dish.
Cut into two and serve at once.