Omelet a PEspagnole

Ingredients

• one finely shred onion
• one ounce of butter
• a chopped green pepper
• six minced mushrooms
• one large, finely cut-up tomato
• half a pinch of pepper
• one pinch of salt
• a spoonful of tomato sauce
• twelve eggs

Method

1. 1

   Cook onion, butter, green pepper, mushrooms, and tomato with seasoning.

2. 2

   Make an omelet with the eggs, fill with stew, fold, and serve.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 164. The excerpt below is the record exactly as published.

Omelet a PEspagnole. — Put in a stewpan on the stove one finely shred onion, one ounce of butter, a chopped green pepper, six \ 224 THE TABLE. minced mushrooms, and one large, finely cut-up tomato; season with half a pinch of pepper and one pinch of salt, adding a spoonful of tomato sauce (No. 205); let cook for fifteen minutes. Make a plain omelet with twelve eggs

Cook this with the app: pantry check, scaling, and the assistant.