Spanish Omelet is a classic dish, with many regional variations – the version given here is a relatively simple one with pimientos, onion and garlic. It is different from an ordinary omelet in that it is usually cooked on both sides and resembles a thick pancake in appearance. Serve, cut into zoedges, with a tossed green salad.2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, crushed
2 medium-sized tomatoes, blanched, peeled, seeded and chopped
6 tablespoons canned pimientos, chopped
½ teaspoon salt
½ teaspoon black pepper
1 tablespoon milk
2 oz. fresh peas, weighed after shelling or frozen and thawed peas (optional)
In a medium-sized frying-pan, heat the oil over moderate heat. When the oil is hot, add the onion and garlic and fry, stirring occasionally, for 5 to 7 minutes or until the onion is soft and translucent but not brown. Stir in the tomatoes and pimientos and fry for a further 3 minutes. Remove the pan from the heat and keep warm.
In a medium-sized mixing bowl, beat the eggs, salt, pepper and milk together with a fork until they are well mixed. Stir in the peas, if you are using them.
Preheat the grill to high.
Return the pan to the heat and pour the egg mixture over the vegetables in the pan. Stir the mixture together, then leave it for a few minutes until the bottom sets. Reduce the heat to low. Using a palette knife or spatula, lift the bottom edges of the omelet and, at the same time, tilt the pan away from you so that the liquid egg escapes from the top and runs on to the bottom of the pan. Put the pan down flat over the heat and leave until the omelet begins to set again.
Remove the pan from the heat and place it under the grill . Grill for 2 minutes or until the top of the omelet has set.
Remove the pan from under the heat. Carefully slide the omelet on to a warmed serving plate. Cut the omelet into serving pieces and serve at once.