Omelette and Ham Rolls

Peel the tomatoes, cut them in half, and remove the seeds.

Finely chop the tomatoes, onion, and bell pepper.

Heat olive oil in a skillet and sauté the chopped tomatoes, bell pepper, and onion. Season with salt and sugar.

Cook over low heat for 15 minutes. Before removing from heat, add the chopped parsley. Remove from heat and let cool.

In a bowl, beat the eggs with the milk, salt, and pepper.

Heat a non-stick skillet about 8 inches in diameter over low heat, adding a tablespoon of oil. Pour in more than half of the egg mixture, spreading it evenly.

Once cooked, remove the omelette and let it cool, rolling it up on a plate.

Make a smaller omelette with the remaining egg mixture. Once cooked, roll it up and let it cool on a plate.

Unroll the larger omelette and place the smaller omelette in the center. Spread the cooled tomato mixture over it, and then layer the ham slices on top.

Roll everything back up, using a kitchen towel or parchment paper placed underneath the omelette to help shape the roll.

Slice the roll into medium-sized pieces and, if desired, sprinkle with a bit of chopped parsley before serving.