Spanish Omelette

Ingredients

• a tablespoonful of butter
• a tablespoonful of brown sauce
• a cup of canned tomato
• half a cup of thinly-sliced mushrooms
• half a cup of chopped ham
• four beaten eggs
• red pepper
• onion juice
• salt

Method

1. 1

   In a frying pan, melt butter and brown sauce, then stir in canned tomato, mushrooms, and ham.

2. 2

   Season and simmer for ten minutes.

3. 3

   Stir in beaten eggs, cooking until set, then serve on buttered toast.

Nutrition per serving

As published

This recipe was extracted from A bachelors cupboard (1906) by A. Lyman Phillips, page 42. The excerpt below is the record exactly as published.

Spanish Omelette from a Madrid cuisine. THE may be easily prepared, and the ranchman GOULASH may find it a delightful change from his Irish stew\ A pound of beef is cut Into little squares and stewed gently an hour, without coming to the boiling point, when the " first dose of paprika " is put in. Also, tv^'O carrots and two onions cut in dice. Then more paprika. Half an hour before the meat is done add two potatoes and celery stalks cut fine — and more paprika. When all is tender, serve on a hot platter, with the vegetables surrounding the meat. THE is built as follows: from a tablespoonful OMELETTE of butter and a tablespoonful or brown ESPANOL Aq^^ braided in a frying-pan or blazer, make a sauce by stirring in a cup of canned tomato, half a cup of thinly-sliced mushrooms, and half a cup of chopped ham. Season with red pepper, onion juice, and salt. After simmering about ten minutes, stir in four beaten eggs

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