Spanish Omelette

This omelette I used to make all the time as a child. I loved making this. It is so easy and so hearty. I leave the mushrooms, onions and pepper a little thicker so it feels like a big meal that you use a knife and fork to dig into. Strangely I have never made this for 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. I use a completely different method to make this omelette than I did making Julia Child’s omelette.

Serves 2.

4 eggs beaten with 2 tsp. water
2 Tbsp. butter
1 Tbsp. olive oil
1/2 red pepper, large diced
1/2 green pepper, large diced
1/2 cup large diced sweet white onion
1/2 cup thickly sliced mushrooms
Salt and pepper to taste
325 ml. pasta sauce
1/2 cup old cheddar, grated
Parsley, chopped for garnish

Heat the oil in a large fry pan over medium high heat and saute the onions, peppers and mushrooms until slightly browned and tender. Salt and pepper to taste. Pour in tomato sauce and keep warm while making the omelette. Melt 1 Tbsp. butter in a small 10″ fry pan over medium low heat. When melted add half of the eggs. Once they have set up slightly start to pull the corners of the omelette back towards the center slightly and tilt the pan so the egg runs underneath. Repeat until there is no more egg running. Turn the heat to low and place a lid on top. Let the omelette cook until almost set completely. You still want it a little runny on the top. Now place half the tomato pepper blend on half of the omelette and top with half of the cheese. Gently fold over the omelette and place the lid back on top. Once the cheese has melted gently slide the omelette onto a plate and repeat to make the second omelette. Top with parsley and serve.