Spanish Omelet

FOR THE SAUCE:
In a large nonstick frying pan over medium heat, warm the olive oil. Add the onion and sauté, stirring occasionally, until just beginning to soften, 3-4 minutes. Add the green pepper and continue to sauté, stirring occasionally, until the green pepper begins to soften, 3-4 minutes. Add the garlic and sauté for 1 minute longer. Then add the tomato sauce and simmer, stirring occasionally, until slightly reduced, about 3 minutes. Season to taste with salt and pepper, cover and keep warm.

FOR THE OMELETS:
In a bowl, whisk together the eggs, salt and pepper until well blended. In an 8-inch nonstick frying pan or omelet pan over medium heat, melt 1 tablespoon of the butter. When the foam subsides, add one-sixth of the beaten eggs and immediately stir the center with the flat side of a fork. Then, with the tines of the fork, lift the edges of the omelet and tilt the pan so that any uncooked egg runs underneath the cooked portion. Vigorously slide the pan back and forth over the burner until the omelet moves freely.

When the omelet is lightly cooked but still creamy in the center, mound one-sixth of the cheese over half of the omelet. Using a spatula, lift and fold the uncovered half over the filling. Slide the omelet onto a warmed individual plate and spoon some of the sauce over the top. Cover lightly with aluminum foil and keep warm while you cook the remaining omelets.

Serve the omelets piping hot.