Tortilla de Pimiento (Omelet with Red Peppers)

Total time: 30 minutes
     If there are leftovers, it's excellent the next day, cold.  In Spain it would be eaten in a sandwich. 

 Ingredients:

• 1 onion
• 2 tsp olive oil
• 4oz (120gr) pimientos, pimentos, roasted red peppers
• 3 eggs
• 1 tsp oregano
• 2oz (60gr) goat cheese, or other cheese

 Instructions:

• Slice onions. 
• Heat oil in small, 7 - 8" nonstick skillet or omelet pan (20cm) over medium heat.  Add onions and sauté briefly, stirring. 
• Reduce heat to medium low, cover and let cook for 10 minutes. 
• Uncover, increase heat to medium-high and sauté until nicely browned, stirring frequently.
• Whisk eggs and oregano. 
• Open and drain pimientos.  If they are whole cut in half or quarters, depending on size. - just so they are easier to lay out.  
• When onions are browned pour in half of the eggs.
• Lay the pimientos on top of the eggs in one layer, cutting to fit as needed. 
• Thinly slice or crumble cheese and arrange on pimientos.
• Pour the rest of the eggs over the top. 
• Reduce heat to medium, cover and cook.
• When top is set, remove to a plate
• Cut into quarters and serve.