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1 large red bell pepper
1 large green bell pepper
Olive oil
3 tablespoons olive oil
1 1/2 cups coarsely chopped onions
1/2 pound boiling potatoes, peeled, quartered lengthwise
and thinly sliced crosswise
Salt and freshly ground pepper
2 garlic cloves thinly sliced
1 cup well-drained canned Italian plum tomatoes
2 tablespoons minced fresh parsley
8 eggs, beaten to blend
12 pimiento-stuffed green Spanish olives, sliced
Brush peppers lightly with oil. Char peppers over gas flame
or in broiler until blackened on all sides. Place in paper bag and let stand 10
minutes to steam. Peel and seed. Rinse if necessary; pat dry. Cut into 3/4-inch
dice. Heat 3 tablespoons oil in heavy 10-inch skillet (preferably non-stick)
over medium heat. Add onions and sauté until softened about 7 minutes. Add
peppers and potatoes. Season with salt and pepper. Cook until potatoes soften
slightly, stirring occasionally, about 7 minutes. Add garlic and stir 2 minutes.
Add tomatoes and cook until potatoes are tender and liquid has reduced slightly,
breaking up tomatoes with fork, 15 minutes. Add parsley.
Season eggs with salt and pepper. Pour mixture over vegetables, separating
vegetables with spoon so egg covers bottom of skillet. Reduce heat to low and
cook until bottom and sides of eggs are set but center is still loose, shaking
skillet occasionally to prevent sticking, about 15 minutes.
Preheat broiler. place skillet in broiler 6 inches from heat source and cook
until omelet is set and top is light golden, about 2 minutes; do not overcook.
Cool omelet slightly. Run knife around edge of pan to loosen. Invert omelet onto
platter. Serve warm or at room temperature, cutting into wedges and arranging
olives around edge. Serves 6 to 8.
Happiness always looks small while you hold it in your hands, but let it go and
you learn at once how big and precious it is.
- Maxim Gorky