Spanish Omelette

Ingredients

• one teaspoonful of chopped onion
• one tablespoonful of green pepper
• three tomatoes
• six eggs
• one tablespoonful of butter

Method

1. 1

   Cook chopped onion and green pepper until brown.

2. 2

   Scald and skin tomatoes, add to mixture, and cook for ten minutes.

3. 3

   Beat eggs, season, and mix in half of the tomato mixture.

4. 4

   Heat butter in an omelette pan, add egg mixture, and when it begins to set, add the remaining tomato mixture.

5. 5

   Fold and serve on a hot platter with tomato sauce.

Nutrition per serving

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 152. The excerpt below is the record exactly as published.

Spaniah Omelette Take one teaspoonful of chopped onion and one tablespoon- ful of green pepper. Be sure both are chopped very fine and cook them until they are a delicate brown. Scald and remove the skins of three tomatoes, cut up and add to the mixture. Cook ali for ten minutes, or until the tomatoes are done. Break six eggs in a bowl, beat them weU and season. Mix in about one-half of the tomato, pepper, and onion. Put one tablespoonful of butter

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