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SAUCE:
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1. Combine mushrooms, onion, green pepper and garlic; brown in a saucepan in 2 tablespoons butter until tender.
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2. Blend in water, soup, bay leaf and cayenne; bring to a boil.
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3. Reduce heat; simmer 30 minutes, stirring occasionally.
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4. Remove bay leaf.
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OMELETS:
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1. Beat eggs, milk, salt and pepper to taste.
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2. Melt 2 tablespoons butter in a skillet.
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3. Pour in half the egg, mixture; cook slowly. (As undersurface becomes set, lift slightly to allow uncooked egg to flow underneath and cook.)
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4. Keep first omelet warm; repeat, making one more omelet.
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5. Serve with mushroom sauce.
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NOTE:
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A tortilla is a flat (not folded) omelet to the Spanish, and it is served with a rich and flavorful sauce, such as this one. Be sure butter and pan are hot before adding egg mixture for a perfect tortilla.
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