Spanish Omelet (Tortilla de Huevos Espahol)

Ingredients

• 5 tablespoons olive oil
• 1 green pepper, chopped
• 1 onion, sliced fine
• 2 cups beef broth
• 1/2 garlic clove, minced
• Salt and pepper
• 1 large tomato, chopped
• 1/2 teaspoon minced parsley
• 4 mushrooms, chopped
• 7 eggs
• 5 tablespoons cold water

Method

1. 1

   Heat 2 tablespoons olive oil, add onion and fry slowly until it begins to color; add garlic and fry until golden.

2. 2

   Then add tomato; simmer; add mushrooms and green pepper and simmer until thick.

3. 3

   Pour in broth and simmer, stirring frequently until liquid is the consistency of a sauce; season and add parsley.

4. 4

   Beat eggs with water and seasonings until thoroughly mixed.

5. 5

   Heat remaining olive oil to near smoking, pour in egg mixture and reduce heat.

6. 6

   Proceed to make omelet in the French manner, layering the cooked film.

7. 7

   When the last film is set, lay some sauce across the center of omelet and roll it.

8. 8

   Slide onto a hot platter and serve at once.

Nutrition per serving

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 and pepper 1 large tomato, chopped Vz teaspoon minced parsley 4 mushrooms, chopped 7 eggs 5 tablespoons cold water Heat 2 tablespoons olive oil, add onion and fry slowly until it begins to color; add garlic and fry until golden. Then add tomato; simmer; add mushrooms and green pepper and simmer until thick. Pour in broth and simmer, stirring frequently until liquid is the consistency of a sauce; season and add parsley. At least three-quarters of an hour of constant care is necessary to bring this sauce to perfection. Beat eggs, with water and sea- sonings only, until thoroughly mixed. Heat remaining olive oil to near smoking, pour in egg mixture and reduce heat some- what. Proceed to make omelet in the French manner, thus: Hold the handle of the pan with the left hand; as soon as a good film is set tilt pan toward you, lift the far half of film and fold it over toward you; set pan level again and liquid egg at once covers the bottom of the pan and a new film sets, which is lifted and deftly turned over the part already cooked. Repeat as many times as is possible, for the more layers of film, the more tender the omelet. When the last film is set lay some of the sauce across the center of omelet and roll the part already cooked over it. Leave only until well set, then slide onto a hot platter. Pour sauce around and serve at once. The omelet must be moist, and creamy, the inside having the tender consistency of a custard. The pan is the secret of a successful omelet. It should be thick, shallow, wide, and have spreading sides, in order to allow the greatest freedom in manipulating the eggs; but most im- 142 THE EUROPEAN COOKBOOK portant of all, it must be kept perfectly smooth by being used for no other frying. In case the careless cook should allow the omelet to stick, the pan may be made smooth by heating oil or lard in it and then wiping it clean with successive wads of crumpled brown paper, rubbing and polishing until no vestige of scorched butter or egg remains. An omelet pan is always kept right for the next omelet by cleaning it in this manner. It should never be washed. A wide spatula is best for lifting the cooked film from the bottom of the pan, as well as for the final rolling and taking up. HAM OMELET (Tortilla de Jamon) Y2 pound cooked ham, minced 3 cups milk Yi teaspoon minced onion Salt 1 teaspoon minced parsley 1 teaspoon granulated sugar 2 tablespoons mashed potatoes 3 eggs 1 teaspoon butter Mix ham with onion and parsley. Dissolve the mashed potato in the milk with a pinch of salt and add with the sugar and the yolks of the eggs thoroughly beaten. Mix the ingredients well. Beat the whites of the eggs until stiff but not dry, and whip them into the omelet. Put in buttered baking dish and set in water in a moderate oven (3500 F.) until set. MEATS {Carries) POT PIE (Menestrd) 2 tablespoons fat i hard-cooked egg, sliced l/2 pound sausage, sliced i cup green lima beans 2 garlic cloves, minced

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