Spanish-style Omelet (Tortilla a la espaliola)

Assemble these supplies:

FOR THE FILLING:

• 2 tablespoons olive oil 
• 2 tablespoons
• green pepper, chopped 
• 2 tablespoons onion, chopped 
• 1 large tomato,peeled and chopped flue 
• 3 tablespoons celery, chopped fine 
• 1/4 cup mushrooms, sliced 
• 1/2 teaspoon salt 
• 1/4 teaspoon black pepper 
• 1/4 teaspoon cayenne pepper 

FOR THE OMELET:

• 4 large eggs, separated  
• 1/2 teaspoon salt 
•  black and cayenne pepper, few grains 
• 5 tablespoons hot water  
• 1 tablespoon olive oil

Steps in preparation:

1. Heat the oil in a heavy skillet. Saute the green pepper and onion until soft. Add tomato, celery, mush¬rooms, salt, pepper, and cayenne. Cook over low heat until the tomato is tender. Prepare the egg mix¬ture while the filling is cooking.
2. Beat the egg yolks until thick and lemon-colored. Add salt, pepper, and hot water. Beat the egg whites until stiff but not dry. Fold the egg yolk mixture into the egg whites.
3. Heat the oil in a skillet. Pour in the egg mixture, spreading it evenly over the pan. Cook over low heat until the omelet begins to brown on the bottom. Finish cooking in a 350° oven for about 10 minutes. The top should be dry.
4. The omelet may be served flat with the tomato sauce as a side dish, or you may prefer to put half of the sauce on a serving plate and pour on remaining sauce. Serve at once.
5. SERVES 4.