Spanish Omelette

Ingredients

• a sliced lamb's kidney
• a tablespoonful of chopped ham
• four fresh mushrooms finely minced
• one green chili
• an onion
• some parsley
• a bay leaf
• three skinned and sliced tomatoes
• a cupful of clear stock
• six eggs
• half a tablespoonful of flour
• pepper
• salt

Method

1. 1

   Fry in olive oil or butter a sliced lamb's kidney, a tablespoonful of chopped ham, four fresh mushrooms finely minced, and one green chili, an onion, some parsley and a bay leaf, all chopped as finely as possible.

2. 2

   Now add three skinned and sliced tomatoes and a cupful of clear stock; simmer this gently for half an hour, when it will be ready.

3. 3

   Now whip separately the whites and yolks of six eggs and stir them together with half a tablespoonful of flour previously mixed with the same quantity of milk and a little pepper and salt.

4. 4

   Pour into a buttered pan and cook lightly.

5. 5

   Before folding the omelette pour upon it the sauce described above.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 139. The excerpt below is the record exactly as published.

Spanish Omelette. Fry in olive oil or butter a sliced lamb's kidney, a tablespoon- ful of chopped ham, four fresh mushrooms finely minced, and one green chili, an onion, some parsley and a bay leaf, all chopped as finely as possible. Now add three skinned and sliced tomatoes and a cupful of clear stock; simmer this gently for half an hour, when it will be ready. Now whip separately the whites and yolks of six eggs and stir them together with half a tablespoonful of flour previously mixed with the same quantity of milk and a little pepper and salt

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