1/4 cup extra virgin olive oil
4 cloves , minced
1 large onion, minced
1 green bell peppers, chopped
1 red bell , chopped
1/4 pound jamon serrano, diced
4 medium tomatoes, grated
4 eggs
salt & pepper to taste
Heat half the oil in a heavy pan and cook the onion, garlic, and peppers over medium-low heat until the peppers are tender.
Add the ham and cook another minute.
Add the tomato, salt and pepper. Cover and cook over a low fire about 10 minutes.
Meanwhile lightly beat the eggs with a fork. Stir the tomato mixture into the eggs.
Wipe out the saute pan and heat the remaining oil.
Add the contents of the bowl and stir constantly with a fork until the eggs are set but not dry.
