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Spanish Omelet

If six eggs are to be used, peel one large tomato and place it in a chopping bowl with a green pepper, a small onion, a sprig or two of parsley, a stick of celery, stoned olives and mushrooms. Chop all fine and place the mixture in a stewpan with a little salt and let it simmer over the fire for about two minutes. Beat the eggs as for a plain omelet, put them in the omelet pan, and as soon as they begin to cook add the chopped vegetables.

TOMATO OMELET, No. I-Peel and split into pieces two tomatoes; remove the seeds and cut the tomato into small dice; fry in a little butter until almost done. Make the omelet in the usual way, first stirring the tomatoes into the beaten egg. TOMATO OMELET, No. 2- Make a plain omelet, spread with stewed tomatoes, fold and serve either with or without tomato sauce.