Spanish Omolette

[barry42001]

My take on it goes like this.
1 finely sliced onion
2 - 3 cloves of garlic-minced
1 green sweet pepper diced
1 tomato thinly sliced
chopped cilantro about 1/2 cup
dried or fresh oregano about 2 oz
juice from one lime
salt and pepper to taste
EVOO about 3 - 4 oz
two pats of butter
3 eggs wisked in a mixing bowl with 1/2 cup of milk or cream, until blended
your choice to add diced hot peppers, jalapano, serrano, habanero select your tolerances

in a hot skillet add extra virgin olive oil, butter
when oil is hot reduce to medium add sweet green peppers, onion, and minced garlic
as the vegetables start to soften, add salt, pepper, and oregano, and lime juice.
as heat returnd from what was just added, pour egg mixture the vegetbles, ensuring it gets all over the surface, and down all the little holes in vegetables. If you want to add parmesean cheese.
As you see the egg mix cook throughput a large dinner plate over skillet flip the pan over so as to have the finished side up on the plate and return the skillet to heat, slide the unfinished side down into the skillet to finish browning the undercooked side. watch closely for the unsinished side will brown very quickly.
using the dinner plate again, place over skillet, flip upside down again, and serve, remember to remove the skillet at this point :) and of course turn off burner

[Edward11]

here is a spanish omolette recipe...

Ingredients:
4 medium-sized potatoes - peeled and thinly sliced
6 large eggs
1 onion - chopped
1 green pepper - chopped
1/4 litre (about 1 cup) olive oil
salt
Heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.

Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.

Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan.

After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.