Omelet (Tomato)

Ingredients

• Equal parts of sliced onions
• and tomatoes peeled and freed from pips
• pepper to taste
• salt to taste

Method

1. 1

   Chop the onions and tomatoes coarsely.

2. 2

   Fry the onions in butter until cooked but not colored, then add the tomatoes with pepper and salt.

3. 3

   Stir until it forms a puree.

4. 4

   Make a plain omelet and insert this mixture in the fold when serving.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 64. The excerpt below is the record exactly as published.

Omelet (Tomato) — Equal parts of sliced onions and tomatoes peeled and freed from pips; 136 White Ribbon Cook Book. chop them both coarsely. Fry the onions in butter. When cooked, without being colored, add ►the tomatoes, with pepper and salt, and keep stirring the mixture on the fire till it forms a sort of puree. Make a plain omelet, and insert this in the fold on dishing it. Omelet (Mushroom) — Parboil a small quan- tity of button mushrooms, slice them small, and stew them just long enough to cook them in a small quantity ^ either white or brown sauce (see Sauces) ; then use as in preceding recipe. Omelet (Fish) — Beat up 3 eggs with a quan- tity equal in bulk to 1 egg of the remnants of any cold fish (salmon or turbot) finely shredded with a fork, a pinch of minced parsley, pepper and salt to taste

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