|Sliced mushrooms||4 Ounce|
|Tomatoes||2 , sliced|
|Cooked peas||2 Tablespoon|
|Eggs||4 , beaten|
|Grated cheese||1 Ounce|
1) In a frying pan, saute the potatoes, mushrooms, tomatoes and peas in butter, until tender.
2) In a bowl, season the beaten eggs with salt and pepper to taste.
3) Spoon the beaten eggs over the sauteed vegetables to cover.
4) Sprinkle evenly with the grated cheese.
5) Cover and cook over a low heat until the eggs are set.
6) Serve the Spanish Omelette hot.