Spanishvegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Spanish Omelet
From A calendar of dinners, with 615 recipes, 1913
Serves 2
Can be garnished with fancy shapes of green and red pepper.
Presented as published in 1913. 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
492Calories
26 gProtein
16 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories492 kcal
Protein26 g
Carbohydrates16 g
Fiber3.6 g
Sugars7.9 g
Total Fat37 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat3.2 g
Omega-30.1 g
Cholesterol558 mg
Sodium228 mg
Potassium1024 mg
Calcium110 mg
Iron3.9 mg
Magnesium47 mg
Phosphorus504 mg
Zinc3.2 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D3.4 mcg
Vitamin C35 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K0.8 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.6 mg
Niacin (B3)8 mg
Folate128 mcg
Choline482 mg
Caffeine0 mg
Water438 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 108. The excerpt below is the record exactly as published.
Spanish Omelet Molded Spinach New Potatoes Corn Salad Cheese Sticks Frozen Souffle Coffee . *Spanish Omelet—1 green pepper, 1 red pepper, 1 onion, 3 tablespoons Crisco, 6 mushrooms, 6 eggs, 6 table- spoons water, salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.