Spanish

Spanish Omelette

Name: Spanish Omelette
Cuisine: Spanish
Ingredients: three green chiles; two tomatoes; two onions; a tablespoon of lard; six eggs

From Pan-Pacific cook book, 1915

Presented as published in 1915. 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

739Calories

44 gProtein

45 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories739 kcal

Protein44 g

Carbohydrates45 g

Fiber8.9 g

Sugars23 g

Total Fat43 g

Saturated Fat15 g

Monounsaturated Fat17 g

Polyunsaturated Fat7.6 g

Omega-30.1 g

Cholesterol1129 mg

Sodium454 mg

Potassium1625 mg

Calcium272 mg

Iron7.2 mg

Magnesium107 mg

Phosphorus766 mg

Zinc5 mg

Copper0.6 mg

Manganese0.9 mg

Vitamin D6.3 mcg

Vitamin C200 mg

Vitamin A616 mcg

Vitamin E5 mg

Vitamin K30 mcg

Vitamin B61.2 mg

Vitamin B122.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)2.6 mg

Folate248 mcg

Choline930 mg

Caffeine0 mg

Water775 g

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 27. The excerpt below is the record exactly as published.

SPANISH OMELETTE Chop fine together three green chiles, without the seed, two tomatoes and two onions. Cook in a frying pan in a tablespoon of lard until tender and rather thick; then sea- son with salt and pepper. Beat six eggs

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