Omelet to madrid

Peel the potatoes and cut them into small pieces, along with green beans, previously blanched in boiling water, then cook the vegetables in a pan with 3 tablespoons of olive oil, for 10 minutes on moderate heat.

Spent the time indicated, add the ham, cubed, and let it cook for a few minutes.

Add the fresh peas and tomato paste diluted in boiling broth, stir thoroughly and Cook all together for 10 minutes.

Transferred the preparation on a plate and keep warm.

Break the eggs into a bowl, add the grated Parmesan, salt and a ground pepper and beat several times with a fork.

Put in skillet used for vegetables the rest of olive oil and pour in the egg mixture and cheese.

Cook the omelette until the bottom is golden and the top still soft.

Place the vegetable mixture omelette and ham, overlay the flaps of the omelet itself remained free to wrap the filling and put it on a serving dish.

Serve with peas in butter.

---ADVICE.

Soft and tasty, the omelet is likely to be filled with different types of filling so you can prepare different dishes using with fancy ingredients available in the various seasons of the year.

It is also a fairly simple preparation, however you must pay close attention to the cooking so that the omelet is soft inside and dry outside.

For a trouble-free cooking, we recommend that you use pans with a thick bottom, so that the heat is evenly distributed, non-stick, and to prevent the egg mixture from sticking to the bottom.