Spanish Omelette

Name: Spanish Omelette
Yield: 4
Ingredients: 2 tablespoons of butter or margarine; 1 medium onion, chopped; 1 tomato, peeled and cut into slices; 2 medium potatoes, cooked (leftovers), cut into cubes; 1 red bell pepper, cut into cubes; 4 eggs; Salt and black pepper to taste; 2 tablespoons of chopped fresh parsley

1
2 tablespoons of butter or margarine
2
1 medium onion, chopped
3
1 tomato, peeled and cut into slices
4
2 medium potatoes, cooked (leftovers), cut into cubes
5
1 red bell pepper, cut into cubes
6
4 eggs
7
Salt and black pepper to taste
8
2 tablespoons of chopped fresh parsley

Ingredients

1
2 tablespoons of butter or margarine
2
1 medium onion, chopped
3
1 tomato, peeled and cut into slices
4
2 medium potatoes, cooked (leftovers), cut into cubes
5
1 red bell pepper, cut into cubes
6
4 eggs
7
Salt and black pepper to taste
8
2 tablespoons of chopped fresh parsley

Directions

1
Heat a small non-stick pan over medium heat and sauté the butter or margarine until slightly melted
2
Add the chopped onion and cook for a few minutes, stirring occasionally
3
Add the tomato and remaining vegetables
4
Cook for a few more minutes, stirring occasionally
5
Beat the eggs in a separate bowl, adding salt, black pepper, and parsley
6
Pour the egg mixture over the vegetables in the pan
7
Cover the pan and cook over low heat, gently shaking the pan from time to time, until the bottom of the omelette is lightly browned and the surface is almost set
8
Slide the omelette onto a plate and serve immediately
9
Cut into 4 portions.