Spanish Omelet

Ingredients

• four thin slices of bacon
• two tablespoons minced onion
• two ripe tomatoes
• one tablespoonful of green pepper
• four eggs
• one teaspoonful butter
• four tablespoons hot water
• a little salt

Method

1. 1

   Fry bacon until crisp, then drain.

2. 2

   Cook onion in bacon fat until yellow, add tomatoes and green pepper.

3. 3

   Beat eggs with salt and hot water, pour into a hot omelet pan with butter.

4. 4

   Add bacon, fold omelet, and serve on a hot platter.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 17. The excerpt below is the record exactly as published.

SPANISH OMELET. Miss C. Hern- stein, 2302 Budlong avenue, Los Angeles.— Fry four thin slices of bacon until crisp, drain from the fat, add two tablespoons minced onion, cook in the hot fat until yellow. Add also two ripe tomatoes and one tablespoonful of green pepper, freed from seeds and chopped fine. Let them cook slowly without scorching while you beat four eggs slightly, add a little salt and four tablespoons hot water. Put one teaspoonful butter

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