Spanish Omelet

Ingredients

• Cut 3 medium sized onions fine
• cook in 2 T butter
• add 1 can tomatoes
• separating 4 eggs
• add 4 T milk or water
• add 1/2 t salt
• a dash of pepper

Method

1. 1

   Cook onions in butter, add tomatoes and cook until onions are tender.

2. 2

   Make a roux of butter and flour, add to tomatoes, and cook.

3. 3

   Beat yolks of eggs with milk, salt, and pepper.

4. 4

   Beat egg whites stiff, fold into yolks, pour into a buttered pan, and cook until firm.

5. 5

   Fold and serve with the tomato mixture.

As published

This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 181. The excerpt below is the record exactly as published.

SPANISH OMELET BREAD AND BUTTER MOLASSES COOKIES BOILED RICE — CREAM AND SUGAR Spanish Omelet Cut 3 medium sized onions fine, and cook in 2 T butter 5 m, then add ^ can tomatoes and cook until the onions are tender. Make a roux of i T butter and 2 T flour, add to the tomatoes, and cook, stirring constantly for 5 m. Make a foamy omelet, separating 4 eggs, beat yolks lightly, add 4 T milk or water, ^ t salt, and a dash of pep- p

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