Spanish Sausage Omelet

Ingredients

• level tablespoon fine sausage
• tablespoon bread crumbs
• tablespoon milk
• little parsley
• teaspoon red pepper pulp
• as many eggs as needed

Method

1. 1

   Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red pepper pulp, or chile powder; add white of egg and pour into hot greased pan; cook slowly, until done.

2. 2

   Fold and turn out, cover with Spanish sauce.

3. 3

   Garnish with lettuce or parsley.

As published

This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 7. The excerpt below is the record exactly as published.

Spanish Sausage Omelet Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red pepper pulp

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