Spanishdinnervegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Spanish Omelette
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
499Calories
41 gProtein
17 gCarbs
40 gFat
Full nutrition (34 nutrients)
Calories499 kcal
Protein41 g
Carbohydrates17 g
Fiber4.6 g
Sugars11 g
Total Fat40 g
Saturated Fat9.5 g
Monounsaturated Fat11 g
Polyunsaturated Fat6 g
Omega-30.1 g
Cholesterol1147 mg
Sodium446 mg
Potassium1318 mg
Calcium208 mg
Iron6.3 mg
Magnesium78 mg
Phosphorus688 mg
Zinc4.5 mg
Copper0.4 mg
Manganese0.5 mg
Vitamin D6 mcg
Vitamin C65 mg
Vitamin A635 mcg
Vitamin E5.1 mg
Vitamin K30 mcg
Vitamin B60.8 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.5 mg
Niacin (B3)2.5 mg
Folate200 mcg
Choline907 mg
Caffeine0 mg
Water596 g
As published
This recipe was extracted from Kirmess cook book (1907), page 137. The excerpt below is the record exactly as published.
SPANISH OMELETTE. Mrs. Seely's Cook Book. Take one teaspoonful of chopped onion and one tablespoonful of green peper. Be sure both are chop- ped 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 all for ten min- utes, or until the tomatoes are done. Break six eggs in a bowl, beat them well 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.