Spanishdinner

Spanish Omelet

Name: Spanish Omelet
Cuisine: Spanish
Ingredients: six eggs; a cup of chopped ham; two small onions minced very fine

From La cuisine creole, 1885

Presented as published in 1885. 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

1072Calories

80 gProtein

30 gCarbs

68 gFat

Full nutrition (34 nutrients)

Calories1072 kcal

Protein80 g

Carbohydrates30 g

Fiber5.1 g

Sugars26 g

Total Fat68 g

Saturated Fat24 g

Monounsaturated Fat30 g

Polyunsaturated Fat11 g

Omega-30.1 g

Cholesterol1256 mg

Sodium3253 mg

Potassium1607 mg

Calcium254 mg

Iron7.8 mg

Magnesium104 mg

Phosphorus1048 mg

Zinc9 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D7.7 mcg

Vitamin C22 mg

Vitamin A480 mcg

Vitamin E3.8 mg

Vitamin K2.1 mcg

Vitamin B61.7 mg

Vitamin B124.8 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.9 mg

Niacin (B3)9.8 mg

Folate200 mcg

Choline1082 mg

Caffeine0 mg

Water650 g

As published

This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 41. The excerpt below is the record exactly as published.

SPANISH OMELET. Beat up six eggs until quite light, add to them a cup of chopped ham and two small onions minced very fine

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