Spanish Omelette

Instructions

1. 1

   Begin by preparing the vegetables. Dice the large onion, chop the large green bell pepper, and dice the two medium tomatoes.

2. 2

   In a large bowl, crack the 6 eggs and beat them well. Add a pinch of salt and black pepper to taste.

3. 3

   Heat 2 tablespoons of olive oil in a non-stick frying pan over medium heat.

4. 4

   Add the diced onion to the pan and sauté until it becomes translucent.

5. 5

   Add the chopped green bell pepper to the pan and cook for about 5 minutes until it softens.

6. 6

   Stir in the diced tomatoes and cook for another 3-4 minutes.

7. 7

   Pour the beaten eggs over the vegetables in the pan, ensuring they are evenly distributed.

8. 8

   Cook the omelette on medium-low heat until the edges start to set.

9. 9

   Carefully flip the omelette using a large plate or lid to cook the other side until fully set and golden brown.

10. 10

    Once cooked, slide the Spanish omelette onto a serving plate, slice, and serve warm.