Spanish Omelet with Pickled Cherry Tomatoes - Chef Michael Smith

Ingredients

• 1 red onion, thinly sliced
• 1/4 cup (60 mL) of water or tomato juice
• 1/4 cup (60 mL) of cider vinegar
• 2 tablespoons (30 mL) of white sugar
• 1 tablespoon (15 mL) of coriander seeds
• 1 tablespoon (15 mL) of fennel seeds
• 1 teaspoon (5 mL) of mustard seeds
• 1/4 teaspoon (1 mL) of your favourite hot sauce
• 1 pint (500 mL) of cherry tomatoes, halved
• 2 green onions, thinly sliced
• 1/2 cup (125 mL) of olive oil
• 1 large onion, sliced
• 8 garlic cloves, thinly sliced
• 4 baking potatoes, peeled and thinly sliced
• 6 to 8 eggs
• 1 teaspoon (5 mL) of dried oregano
• 1/2 teaspoon (2 mL) of salt
• Lots of freshly ground pepper
• 4 ounces (115 g) of feta cheese, crumbled (1 cup/250 mL or so)