Spanish Tomato Omlet

Wash, clean, and slice the tomatoes. Peel, cut in half and slice the onions. Wash the oregano and then pull off the leaves. Put some aside for garnish. Whisk the eggs and milk together. Season with salt, pepper, and oregano.

Cut the bacon into strips. Fry in a pan (approximately 1-inch diameter) without fat until crispy and then remove. Heat 1 teaspoon of oil in the bacon fat. Cook 1/4 onions in it. Put ¼ tomato slices in and sauté. Pour in ¼ of the egg-milk. Cover and let stand for about 11 minutes over low to medium heat. Keep warm. Prepare 3 more omelettes in the same way; keep warm.

Sprinkle the omelettes with bacon and garnish with oregano.