Spanish Omelet (Supreme)

Ingredients

• Fry a strip of bacon
• one tablespoon minced onion
• sliver of garlic button
• one tablespoon minced green sweet pepper
• same of canned sweet red pepper
• one tablespoon parsley
• four sliced ripe olives
• four seedless raisins
• six mushrooms
• one cup tomato

Method

1. 1

   Fry bacon, remove and keep hot.

2. 2

   Cook onion, garlic, green pepper, red pepper, parsley, olives, raisins, and mushrooms in bacon fat.

3. 3

   Add flour, then tomato, cook briefly.

4. 4

   Prepare eggs, beat yolks and whites separately, combine, and cook in a hot pan.

5. 5

   Fill omelet with prepared mixture, fold, and serve hot.

Nutrition per serving

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 6. The excerpt below is the record exactly as published.

Spanish Omelet (Supreme) A complete lesson — Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms. Add when done, level teaspoon flour, then add one cup tomato

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