Rainbow omelette

This four colored omelette recipe I made tonight for dinner is also from the excellent book of tapas by Esperanza Luca de Tena (The best 100 tapas, sounds cheese but it's superb, you should buy it!). It's an omelette in 4 floors: gray, green, white and red, each of the 4 omelettes made with 3 spoons of olive oil and 3 eggs: the first with a can of tuna in olive oil, the second with flat greeen beans and spinach+sea salt, the third with white asparagus (which I previously boiled)+salt and the fourth and last on the top with piquillo peppers+salt. I served it with mayonnaise mixed with Spanish paprika (pimentón de la Vera) and accompanied it with toasts sprinkled with olive oil and rubbed with garlic and tomato. The multilayered wedges combine the flavors in an exquisite fashion.

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