Sacromonte Omelette

Cut up onions and pepper and fry until soft.

Add the pimentos. Mix well.

Add a pinch of salt to the eggs and beat well, then add 1/3 of the egg mixture to the pan, lifting the sides with a spatula so that the liquid covers the vegetables.

Add the remaining eggs. Wait until the egg mixture has set, that is, until the bottom is slightly toasted and the surface is still moist (not runny).

Put the spatula under the omelette and detach it gently from the pan. Add more butter (or oil) if necessary.

Slip the omelette back into the pan, this time undone side down.

Cook until this side has set.