Spanish Omelet with Pimentos (Omelette d’Espagne aux Piments)

Ingredients

• three eggs
• four tablespoons milk
• three tablespoons cream
• two tablespoons pimento
• pepper
• salt
• some melted butter
• brown truffle sauce

Method

1. 1

   Make an omelet from eggs, milk, cream, pepper, salt, and pimento.

2. 2

   Cook in an omelet pan, draw from side to side until light.

3. 3

   When ready, double the omelet, let stand, then double again when turning out.

4. 4

   Serve with brown truffle sauce around and garnish with parsley.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 394. The excerpt below is the record exactly as published.

. Spanish Omelet with Pimentos Omelette d’Espagne aux Piments \ Make an omelet from three eggs; drop them in a pan, stir well to¬ gether, then add four tablespoons milk, three tablespoons cream, pepper, salt, and two tablespoons pimento that have been cut in small dices; put in an omelet pan with some melted butter, draw the omelet from one side to the other so it becomes very light; when ready to turn, double the omelet. Let stand a few seconds, then double it again when turning it out. Serve with a brown truffle 'sauce

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