Spanish Onion And Tomato Omelette
|Onion||1 Medium, chopped|
|Celery stick||3 , chopped|
|Pepper||1⁄2 , seeded and chopped (red or green variety)|
|Tomatoes||2 , chopped|
|Tomato paste||2 Tablespoon|
|Eggs||4 , beaten|
Melt half the butter in a frying pan and saute the onion until it is soft.
Add the celery and pepper.
Stir well until the onion begins to brown, then add the tomatoes.
Cook over a low heat and stir for about 8-10 minutes, adding little more butter if necessary.
Stir in the tomato paste.
Put the rest of the butter in a frying pan over a medium heat and add the eggs.
Leave the eggs untouched until they begin to cook through, then use a spatula to lift the omelette and turn it over.
Place the vegetables on the cooked side, and when the other side is cooked, fold in half and serve immediately.