Spanish Omelette

2 large potatoes, 2 medium onions, 1 green or red pepper, 2 tablespoons olive oil, 1 tablespoon butter, 2 teaspoons finely chopped parsley, half teaspoon chopped fresh sage or oregano, 3 quarter teaspoon salt, pinch of ground black pepper, 3 beaten eggs, tomato sauce, 1 finely chopped medium onion, 1 clove of chopped garlic, 2 tablespoons of finely chopped celery, 1 and a half tablespoons of butter, 2 tablespoons finely chopped mushrooms, 2 chopped medium tomatoes, 3 quarter teaspoon of salt, large pinch of ground black pepper, 1 teaspoon sugar, 150 ml chicken stock

Peel potatoes and onions and cut into small dice, remove stem, seed pods and inner ribs from the pepper and cut into small squares. Heat oil and butter in a pot or wok and put in the vegetables, cover and saute gently for about 15 minutes until the potatoes are just tender. Shake the pan from time to time to turn the vegetables and stir if required to prevent it from sticking. Add the herbs, salt and pepper and mix in lightly, pour on the beaten eggs and leave to cook very gently until firm. In another pan to make the tomato sauce, place the onion, garlic and celery in a pan or wok, with butter, cover and cook gently for 8 minutes. Add mushrooms and cook for a further 2 to 3 minutes, add the chopped tomato and stir, then season with salt, pepper and sugar, cook for 3 to 4 minutes. Add water or stock and simmer gently for about 15 minutes until the sauce is thick, this may need to be sieved to produce a smooth sauce if required. Serve Omelette immediately with fresh tomato sauce and enjoy. Send comments if you like this recipe!!