SPANISH OMELET (Tortilla de Huevos Espahol)

Name: SPANISH OMELET (Tortilla de Huevos Espahol)
Ingredients: 5 tablespoons olive oil; 1 green pepper, chopped; 1 onion, sliced fine; 2 cups beef broth; Yz garlic clove, minced; Salt; Pepper

From The European cookbook for American homes (from Italy, Spain, Portugal and France), 1936

Recipe appears to be incomplete.

Presented as published in 1936. 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

97Calories

7 gProtein

15 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories97 kcal

Protein7.2 g

Carbohydrates15 g

Fiber2.6 g

Sugars6.4 g

Total Fat1.2 g

Saturated Fat11 g

Monounsaturated Fat48 g

Polyunsaturated Fat6.2 g

Omega-30.4 g

Cholesterol0 mg

Sodium1766 mg

Potassium475 mg

Calcium63 mg

Iron1.1 mg

Magnesium24 mg

Phosphorus105 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.9 mg

Folate38 mcg

Choline23 mg

Caffeine0 mg

Water597 g

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 58. The excerpt below is the record exactly as published.

SPANISH OMELET {Tortilla de Huevos Espahol) 5 tablespoons olive oil 1 green pepper, chopped 1 onion, sliced fine 2 cups beef broth Yz garlic clove, minced Salt

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