John Myers
Ingredients for 2 servings:
- 300 g tomatoes
- 1 onion(s), red
- 8 olives, black
- 8 Pepper, pickled hot (piece: approx. 10 g)
- 6 eggs
- Paprika powder
- Salt and pepper, black, from the mill
- 1 clove(s) garlic
- 4 tbsp olive oil
- ½ bunch parsley
- 2 tbsp water
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
like from the beach bar
Wash the tomatoes, remove the stems, and roughly dice. Peel the onion, halve it, and cut it into strips. Pit the olives. Drain the peppers. Whisk the eggs with water, paprika, salt, and pepper. Peel the garlic clove and press it in. Heat the oil in a medium-sized nonstick pan. Pour in 1 part of the egg mixture and add 1 part of the prepared ingredients to the liquid mixture. Let the egg set over low heat for about 10 minutes. Rinse the parsley, dry it, and finely chop it. Cook more omelets in the same way and serve sprinkled with parsley.
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