Spanish Omelet

Ingredients

• 4 or 6 eggs
• a piece of raw or cooked ham
• 1 green pepper
• 1 ripe tomato
• a few olives or 1 cucumber pickle
• a few peas
• 1 tablespoonful butter

Method

1. 1

   Chop ingredients fine, melt butter in skillet, add ingredients, and cook.

2. 2

   Prepare omelet in another skillet, spread over vegetables, fold, and serve.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 91. The excerpt below is the record exactly as published.

Spanish Omelet. Cut 4 ounces of bacon in thin slices, and then into half inch squares, fry gently until crisp. Add 1 small onion, a medium-size tomato, and 6 mushrooms, chopping all fine. Rub a freshly cut clove of garlic on the spoon to be used for stirring ; cook 15 minutes. Break in a bowl, 6 eggs; season with 1 saltspoon of salt and ^ saltspoon of white pepper. Give it a dozen strong strokes and turn into fry- ing pan, in which 1 heaping teaspoon of butter has been melted, and spread over the bottom and side. Shake until nearly set. Spread the bacon and vegetables quickly over; fold, and put in oven for 1 minute; turn upon a heated platter, and serve at once. Rolled Egg Omelet. Six eggs beaten separately, a little minced ham, 1 heaping table- spoon of butter, pepper and salt ; add ingredients to eggs. Put but- ter in a hot skillet, and pour in the omelet. Set inside of stove to KENTUCKY RECEIPT BOOK. 155 cook; when done begin to fold it from the end with a battereake turner. If desired pour on a gill of rum, and set on fire when ready to serve. Mushroom Omelet. Prepare J. cup of large button mushrooms, or canned mushrooms, cut in small pieces. Put in saucepan 1 ounce of butter and let melt, add mushrooms, 1 teaspoon of salt, % teaspoon of pepper, ^ cup of cream or milk. Dissolve 1 teaspoon of flour in a little cold milk, and stir rapidly to prevent lumping. Boil 10 minutes, then set aside until omelet is ready. Make an omelet of 6 eggs in usual way, when ready to fold, turn mushrooms over the center, and serve at once. Chicken Omelet. Mince fine 1 cup of cold chicken, put in saucepan 1 cup of cream, 1 tablespoon butter, salt and pepper, thicken with 1 dessert- spoon flour, cook sauce until of good consistency. Prepare an ome- let of 6 eggs, in usual way, when ready to fold, gpur on this chicken, serve at once. Oyster Omelet. Parboil 10 oysters in their liquor, remove and drain. Chop oys- ters, and keep hot in saucepan, when ready to fold omelet, quickly spread and fold. Serve at once. Sweet Omelet. Beat 6 eggs separately, add to yolks 6 teaspoons powdered sugar, and stir lightly into whites. Cook in omelet pan, with 1 tablespoon melted butter. When ready to fold, spread with jelly, marmalade, or cover surface thickly with powdered sugar, and score with hot poker. Serve at once. Rice Omelet. Boil 1 coffee cup of rice, when cool add 1 cup of milk, and 1 tablespoon butter, stir until light, add 4 eggs well beaten, pepper and salt. Melt 1 tablespoon butter in pan, when hot add the omelet, place on top of range a few minutes to set, then set in oven to bake. "When done, fold and serve at once. Tomato Omelet. A 2-poimd can of tomatoes, 1 can of champignons, 12 eggs, 2 tablespoons butter, 1 teaspoon of (popped parsley, salt and pepper. Heat tomatoes, then pass through a sieve to remove seed, return to saucepan and season, cook until tolerably thick. Chop champignons and put in another saucepan with their liquor, add butter, pepper and salt, cook until tender. Beat eggs separately, prepare omelet, have 1 tablespoon melted butter in a broad pan, pour in the, omelet. A short time before it is done combine tomatoes and champignons, spread quickly on omelet, fold and serve at once. 156 KENTUCKY RECEIPT BOOK. Cheese Omelet. Take 5 eggs and 5 ounces of grated cheese, large tablespoon of butter, salt and pepper to taste. Beat the eggs separately. Put the beaten yo^ks.into a small baking dish, add the cheese, pepper, salt and butter. Put it in the oven and let it get thoroughly heated, then take it out and beat in the whites of the eggs, well whipped. Let it get brown on top. Serve hot. Mushroom Omelet. One can of mushrooms, 2 tablespoons cream, 1 heaping table- spoon butter, 8 eggs, salt, black and cayenne pepper to taste. Put but- ter in skillet or chafing dish, when melted add mushrooms, cut fine with scissors. Let them get very hot, thfen put in the cream, and break in the eggs. Stir with a spoon. Serve in a hot dish or on but- tered toast. Spanish Omelet. Take 4 or 6 eggs and beat them separately, a piece of raw or cooked ham, size of an egg, 1 green pepper, 1 ripe tomato, a few olives or 1 cucumber pickle; .a few peas may be added. Chop ingre- dients fine, and put 1 tablespoonful butter

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