PIPERADE (SPANISH OMELET)
Source: McCalls Cookery

FOR THE SAUCE:
2 medium-size green peppers (about 1 pound)
3 medium-size ripe tomatoes (about 1 pound)
1/4 cup olive or salad oil
1 up coarsely chopped onion
1 clove garlic, crushed
2 teaspoons salt
1/8 teaspoon pepper
1 teaspoon dried basil leaves
FOR OMELET:
8 eggs
1 teaspoon salt
1/8 teaspoon pepper
3 slices fully cooked ham, about 1/4-inch thick (1/2 pound)
2 Tablespoons olive or salad oil
Parsley, optional

FOR THE SAUCE:
Wash green peppers; remove seeds. Cut peppers into 1/2-inch-wide strips. Blanch tomatoes in boiling water; remove skins. Cut tomatoes into quarters; remove seeds; drain. Cut into fairly large pieces.

In 1/4 cup hot oil in large skillet, sauté onion, garlic and green pepper until onion is golden—ten minutes.

Add tomatoes, 2 teaspoons salt, 1/8 teaspoon pepper and the basil; simmer, uncovered, until almost all liquid is evaporated—about 10 minutes.

FOR THE OMELET:
Beat eggs, using wire whisk, just until combined, not frothy. Add salt and pepper. Pour over sauce in skillet. Cook, covered, over low heat, until eggs are set—about 5 minutes.

Cut ham slices in half lengthwise. Sauté in hot oil about 3 minutes on each side; remove from heat.

TO SERVE:
Arrange ham slices on top of egg mixture and, if desired, sprinkle with chopped parsley.

Makes 6 servings.