Fluffy Spanish Omelette
|Tomatoes||3 Large, cubed|
|Onion||1 , chopped|
|Garlic||1 Clove (5 gm), minced|
|Celery ribs||2 , finely sliced|
|Cooked peas||1⁄2 Cup (8 tbs)|
|Green chiles||3 , parched peeled and sliced into rings|
|Water/Beer||1⁄4 Cup (4 tbs)|
|Freshly ground black pepper||1 Dash|
1 Using a large frying pan, cook the tomatoes, onion, garlic, celery and salt in 3 tablespoons butter until soft. Add the cooked peas and green chiles after the other vegetables are soft, about 5 minutes.
2 Remove the vegetables from the pan and add remaining butter. While it's melting, beat the eggs with the water or beer, salt and pepper. Add all at once to the frying pan and cook until the eggs set.
3 Slide onto a platter and spoon most of the vegetables over, then fold omelet and drizzle remaining vegetables over the top.