Tortillas Espanas con Tomates y Pimientas

inspired by Anna Thomas's The Vegetarian Epicure: Book Two Nota Bene: As defined by the book, Spanish style (as opposed to Mexican) tortillas are pretty much just a much simpler form of omlette. The filling: 5 tbs olive oil 2 cloves garlic 1 bell pepper 1 to 2 tomatoes Saute the pepper and garlic in olive oil until the pepper softens and browns. Chop up a tomato and throw that in with the pepper. Stir, and then pour into a bowl before the tomato cooks down. The tortilla as much olive oil as needed 2 eggs pepper a dash of salt parsley 1 tbs water Combine eggs, pepper, salt, parsley, and water in bowl. Pour into pan you fried peppers in, and cook on low until eggs are solid enough to try flipping the tortilla. (They will be solid enough if they are firm, with no puddles of eggy water in the middle.) This is hard -- my first flip today landed right on the burner -- you might want to use a spatula and fork and roll the whole thing over gently. Put tortilla on plate. Use it to wrap peppers, tomatoes, and colby or monterey jack cheese (if desired).