Spanish Omelette from The Times Cookery Book by Katie Stewart
Crack the eggs into a basin and whisk thoroughly with a fork. Add a seasoning of salt and freshly milled pepper and set aside while preparing the vegetables. Nick the skins of the tomatoes and plac...
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Cooking tools:
- Mixing bowl
- Fork
- Pepper mill
- Pot
- Kettle
- Colander
- Chef's knife
- Cutting board
Ingredients
- 8 eggs
- salt
- freshly milled pepper
- 4 tomatoes
- 3 medium-sized onions
- 2–3 green peppers
- 2 tablespoons oil
- 2 oz (50 g) butter
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