Spanish Omelet
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919). Digitised by Project Gutenberg, eBook #12350 (https://www.gutenberg.org/ebooks/12350). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Spain. Associated with Spain by a demonym leading its title: Spanish (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- two sprigs of parsley
- a tablespoon of olive oil
- two tablespoons of water
- one large green-bell pepper
- six eggs
Method
- In a chopping bowl place two nice large ripe tomatoes, first peeling them;
- one large or two medium-sized white Texas onions, two sprigs of parsley, and one large green-bell pepper, first removing most of its seeds.
- Chop these ingredients well together quite fine, turn them into a saucepan and let them cook over rather a brisk heat until quite soft.
- Put no water in this mixture.
- Add a tablespoon of olive oil or of butter before it begins to cook and season well with salt and red pepper.
- Make the omelet the same as the plain one, but use water instead of milk in mixing it, and only use two tablespoons of water for the six eggs required.
- After the eggs are sufficiently beaten, mixed, and in the pan over the fire, and when the edges begin to stiffen, cover the surface of the omelet to within an inch of the edge with the cooked vegetables.
- Fold the omelet quickly and turn it on a hot platter.
- Pour around it all the vegetables left in the pan and serve.