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1. Peel, slice and chop the tomato, dice the potatoes, and cut up the pimientos.
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2. Chop the onion and fry it lightly in a little olive oil; add the peas, tomato, potato and pimientos, and continue cooking for a few minutes, stirring all the time with a spoon.
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3. Beat the eggs, season well, and pour them into the pan.
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4. Cook in the same way as for Tortilla Castellana.
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5. Serve hot, with tomato sauce.
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NOTE:
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Neither this omelette, nor the Tortilla Castellana, is folded like a French omelette.
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