This omelet can be served either hot or cold. Any kind of shrimp is suitable for this recipe.

It is made like the Spanish egg and potato dish known as "tortilla" : that is, as a single thick disc, instead of being folded like a French omelet.

1. Peel the shrimp and season them with a little salt and pepper.
2. Chop the onion finely, peel and chop the garlic; wash the peppers and slice into thin strips.
3. Heat the oil in a skillet, sauté the shrimp one minute, remove them from the pan, and in the same oil sauté the garlic. Before it browns, add the onion and the peppers and cook gently over low heat until browned, 15 to 20 minutes. (Alternately, cook covered in the microwave for 5 minutes.)
4. Once the mixture is very soft, add the shrimp and let the mixture cook another few minutes. Beat the eggs, season them and combine them in a bowl with the pepper and shrimp mixture. Pour a little oil into a large non-stick fry pan, heat it, and pour in the mixture.
5. Let the omelette cook over low heat for 2 minutes on each side, letting it brown nicely but being careful it doesn't burn.

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In collaboration with the Spanish department of external affairs and Spain Gourmetour