Spanish Omelet

This is to be prepared with a tablespoonful of chopped onion, as much peeled and cut-up green pepper, half a crushed clove of garlic and one peeled tomato cut across in two, pressed and divided into quarter-inch squares; fry the onion, garlic and the pepper colorless in oil, add the tomatoes and cover the saucepan; let simmer for fifteen minutes, seasoning with salt and pepper. Break six eggs in a bowl, beat well, season and mix in a third part of the preparation. Make a mellow omelet, fill the center with the solid remaining part and pour the sauce around the whole. Instead of mixing the tomato preparation with the eggs the omelet can be filled with it when made. Pour around a little half-glaze sauce (No. 413).