Spanish Omelet

Ingredients

• 4 ounces of bacon
• 1 small onion
• 1 medium-size tomato
• 6 mushrooms
• a freshly cut clove of garlic
• 6 eggs
• 1 saltspoon of salt
• 1/2 saltspoon of white pepper
• a dozen strong strokes
• 1 heaping teaspoon of butter

Method

1. 1

   Fry bacon until crisp, add onion, tomato, and mushrooms.

2. 2

   Rub garlic on stirring spoon, cook for 15 minutes.

3. 3

   Beat eggs with salt and pepper, stir, and pour into a frying pan with melted butter.

4. 4

   Shake until nearly set, spread bacon and vegetables, fold, and bake for 1 minute.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

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

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