| 1. | In a pan, boil water and salt. Add peas, potato and onion. Cover and cook on low heat till vegetables are just tender (about 7 minutes). Drain and discard water. |
| 2. | In a bowl, beat eggs with a fork just till yolks and whites are mixed. Add vegetables and chillies. Mix. |
| 3. | Heat frying pan on medium heat about 3 minutes. Add butter and spread over inside base with spatula. Heat till butter has foamed up and subsides. Quickly stir egg mixture and pour into pan. When sides start setting (this should happen immediately), lift an edge of omelette with spatula and tilt pan so unset egg runs under edge. Quickly continue lifting and tilting procedure all around omelette till egg no longer runs freely. Loosen edges with spatula and shake pan gently so omelette slides in one piece. Slide omelette onto a large plate. Wearing oven mitts, place upside down pan over omelette and invert plate on pan, dropping omelette in pan. Remove plate. Return pan to medium heat and cook till eggs are just set (about 30 seconds). Serve hot. |
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