Spanishvegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Spanish Omelet

Name: Spanish Omelet
Yield: 1 servings
Cuisine: Spanish
Ingredients: 1 tablespoon of butter substitute; 1 tablespoon of chopped onion; 2% cups (1 can) of DEL MONTE Canned Tomatoes; 1 teaspoon of salt; 2 tablespoons of cornstarch; 3 beaten eggs

From The bride's cook book, 1915

Serves 1

Presented as published in 1915. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

595Calories

26 gProtein

54 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories595 kcal

Protein26 g

Carbohydrates54 g

Fiber10 g

Sugars19 g

Total Fat30 g

Saturated Fat16 g

Monounsaturated Fat6.2 g

Polyunsaturated Fat3 g

Omega-30.1 g

Cholesterol558 mg

Sodium3254 mg

Potassium1959 mg

Calcium184 mg

Iron14 mg

Magnesium113 mg

Phosphorus467 mg

Zinc3 mg

Copper0.6 mg

Manganese0.8 mg

Vitamin D3 mcg

Vitamin C46 mg

Vitamin A240 mcg

Vitamin E2.1 mg

Vitamin K3.8 mcg

Vitamin B60.3 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)0.1 mg

Folate72 mcg

Choline441 mg

Caffeine0 mg

Water576 g

As published

This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 132. The excerpt below is the record exactly as published.

SPANISH OMELET— Melt 1 tablespoon of butter substitute and add 1 table- spoon of chopped onion, cook 1 minute and add 2% cups (1 can) of DEL MONTE Canned Tomatoes, 1 teaspoon of salt, and 2 tablespoons of cornstarch mixed with a little cold water. Cook 5 minutes, add 3 beaten eggs

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