Spanish Omelette

• 8 eggs
• salt
• freshly milled pepper
• 4 tomatoes

Crack the eggs into a basin and whisk thoroughly with a fork. Add a seasoning of salt and freshly milled pepper and set aside while preparing the vegetables.

Nick the skins of the tomatoes and place in a basin. Cover with boiling water, allow to stand for 1 minute, then drain and peel away the skins. Slice the tomatoes evenly. Peel and slice the onions. Halve, deseed and shred the green