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Combine the onion, garlic, celery, tomato, and 1/2 tablespoon of the butter in a large nonstick skillet. Cook over medium heat until the vegetables soften and the juices nearly evaporate, 7 to 8 minutes. Add the chilies and cook for 1 minute more. Meanwhile, beat the eggs with the water, salt, and black pepper in a small bowl. Remove the vegetables from the skillet and set them aside, adding the remaining 1/2 tablespoon butter to the pan. When it has melted, add the egg mixture and cook until the eggs are softly set, about 3 minutes. Scatter the cooked vegetables on top, tilt the pan away from you, and fold half of the omelet over with a spatula to enclose the filling. Cook for 30 seconds more to heat through. Slide the omelet onto a plate, cut it in half, and finish with a few dashes of hot sauce or a dollop of your favorite salsa, if desired. Serve immediately.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Luxurious tuna belly in olive oil — salad, toast, tinned fish moment
5-ply bonded stainless — searing, fond development, deglazing
Wide ring burner for large paella pans — outdoor paella party
Wide carbon steel pan — develops the prized socarrat crust