Spanish Round Omelette
Fry all the ingredients except the eggs in hot olive oil (usually about 1/4.cup).
When cooked, allow ingredients to cool at least 5 minutes before adding them to a bowl containing the eggs lightly beaten with salt.
Stir mixture while reheating frying pan with additional oil (if needed to cover the bottom of the pan).
When oil is on the verge of smoking, pour in mixture and keep shaking pan and sliding a spatula or knife around the edges of the omelet to keep it free and to form a high, rounded edge.
When the omelet is almost firm, hold a plate upside down against the frying pan; invert both, dropping the omelet onto the plate as you do so, then slip the omelet back into the pan browned side up.
This is easiest to do if the plate you use fits neatly inside the frying pan.
Shake pan while the second side browns.
Serve in wedges.