This Spanish Omelette is something that I used to make all the time as a child. I loved making this. It is so easy and so hearty.
I like to leave the mushrooms, onions, and pepper a little thicker and chunkier so it feels like a big meal that you use a knife and fork to dig into. Strangely I have never made this for my husband Ken and haven’t really thought about it for years.
It popped into my head one day when I had half a jar of pasta sauce hanging around in the fridge. It is super easy and pulled together in no time and it is another great vegetarian meal. Traditionally people think of omelets as a breakfast dish, but I love having it for lunch or dinner. I will often serve it alongside a crunchy salad to round out the plate.
In our house, we try to put a vegetarian meal on the menu at least once or twice a week. This recipe is one that I have put back in the rotation, we all love it!
I use a completely different method to make this omelet than I did making Julia Child’s omelette.