Omelet with Peppers and Tomatoes

Omelette aux Poivrons et Tomates, the Provençal recipe of a popular dish in the Mediterranean region: light, healthy and easy to prepare. I use it both as a main course or as part of a cold buffet when friends come over. This dish tastes great warm or at room temperature, a favorite at many tapas bars in Spain.

Serve with a green salad with Creamy Cucumber Dressing and a crusty white bread.

Yield: 4 servings

Time: 30 minutes

Ingredients:

• 6 Tbsp olive oil
• 1 medium-size onion, about 1 cup (140 g), peeled, halved and thinly sliced
• 1/2 cup (70 g) red and green peppers, seeded and thinly sliced
• 3 cloves of garlic, finely minced
• 2 medium-size tomatoes, peeled, seeded and coarsely chopped
• 6 eggs
• salt and pepper
• cayenne pepper

Preparation:

Heat 2 tablespoon olive oil in a saucepan over medium-low heat. Sauté onion, peppers and garlic for about 15 minutes stirring with a wooden spoon once in a while. Add the chopped tomatoes, salt and a dash of cayenne pepper. Raise the heat to medium-high and cook tomatoes until they begin to soften, and most of the liquid has evaporated. Take care not to burn the vegetables. Set aside.

In a mixing bowl combine eggs, salt, and freshly ground black pepper. Beat the eggs, but only to the point that the egg yolk and the egg white have mixed. Stir in the pepper-tomato-onion mixture. Select an omelet pan about 12 inches (30 cm) in diameter. Warm 4 tablespoon olive oil over high heat, rotating the pan to coat all sides. Pour the mixture into the pan and let it sit a bit. Then start lifting the edges of the omelet to let the liquid eggs run underneath the bottom side. If you are a pro, flip the omelet. If you are not and have a hungry family or friends waiting, place the omelet under the broiler, watching it at all times until it is set. Slide omelet onto a serving platter and serve with the salad.