Spanish Omelet

Name: Spanish Omelet
Ingredients: 1/2 pound of fat bacon; 2 heaping tablespoonfuls of finely-chopped white onion; 1 heaping tablespoonful of finely-chopped green pepper; 3 large, firm tomatoes skinned and cut fine

From 365 tasty dishes, 1906

Season to taste.

Presented as published in 1906. 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

2109Calories

3 gProtein

16 gCarbs

226 gFat

Full nutrition (33 nutrients)

Calories2109 kcal

Protein3.4 g

Carbohydrates16 g

Fiber4.7 g

Sugars10 g

Total Fat226 g

Saturated Fat89 g

Monounsaturated Fat102 g

Polyunsaturated Fat25 g

Cholesterol215 mg

Sodium359 mg

Potassium901 mg

Calcium41 mg

Iron1 mg

Magnesium43 mg

Phosphorus94 mg

Zinc0.9 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D5.7 mcg

Vitamin C63 mg

Vitamin A151 mcg

Vitamin E3.3 mg

Vitamin K28 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)2.2 mg

Folate57 mcg

Choline120 mg

Caffeine0 mg

Water370 g

As published

This recipe was extracted from 365 tasty dishes (1906), page 55. The excerpt below is the record exactly as published.

Spanish Omelet. Chop fine ^ of a pound of fat bacon, put with it in a saucepan 2 heaping tablespoon- fuls of finely-chopped white onion, i heaping tablespoonful of finely-chopped green pepper and 3 large, firm tomatoes skinned and cut fine

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