Spanish Omelette with Bacon and Mushroom

A three egg omelette made with cooking bacon, eight white button mushrooms, a small onion, and half a salad tomato. Herbs added were tarragon, oregano, and chervil.  Served with black pepper and some tomato relish. 

The bacon was cooked at a moderately high heat under glass in its own juices for ten minutes until it started to brown. The mushrooms were halved and added, along with the sliced onion and the shredded tomato for another ten minutes. Stirred every minute or so. 

The eggs were whisked in a bowl three times during the cooking process, along with a large pinch of chervil. Before the whisked eggs were added to the bacon and vegetables, I added a large pinch of tarragon to the pot, and a smaller amount of oregano. 

The heat was turned down and the dish continued to cook under glass. After five minutes a skillet brushed with sunflower oil was placed upside down over the top of the pot in which the omelette was cooking, and the two pots turned the other way up, allowing the omelette to drop into the skillet. The omelette was allowed to cook on the other side for  five minutes at a low heat, before being slid out onto a plate, 

Spanish Omelette with Bacon and Mushroom