SPANISH OMELET
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11-inch Skillet
9-inch Skillet and cover

Ingredients:

• 3 tablespoons butter
• 1 small onion, chopped
• 2 fresh tomatoes, peeled and chopped, or 1/2 cup canned tomatoes, chopped
• 1 small green pepper, chopped
• 1 clove garlic, finely minced
• 3 eggs
• 1 tablespoon cold water
• Salt and pepper to taste

Preparation:

1. Melt 2 tablespoons of butter in 11-inch skillet over medium heat until butter begins to sizzle. Add onion, tomatoes, green pepper and garlic. Stir. Just before mixture boils, reduce heat to low and simmer uncovered for 10 minutes more.
   
   
2. Melt 1 tablespoon of butter in the 9-inch skillet over medium heat. beat eggs and water together very well. Season with salt and pepper. When butter sizzles, pour eggs into pan. cover and reduce heat to low. Cook for 30 seconds to 1 minute.
   
   
3. Remove cover and if necessary lift the edge of the omelet and allow the uncooked egg to run to the side. when this is done, spoon half of the sauce onto the omelet, fold in half and slide onto warm plate. Cover with remaining sauce.

Serves 1 to 2