Spanish Omelet
A historical recipe from Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920).
A historical recipe
Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Project Gutenberg eBook #17438.
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 Mrs. Wilson's Cook Book Numerous New Recipes Based on Present Economic Conditions, by Mary A. Wilson (1920). Digitised by Project Gutenberg, eBook #17438 (https://www.gutenberg.org/ebooks/17438). 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
- three tablespoons of shortening
- Two tablespoons grated onion
- One-half cup of well-drained tomatoes
- Two tablespoons of finely minced parsley
- One-half teaspoon of paprika
- three eggs
Method
- Beat whites of three eggs until stiff, then carefully cut and fold in yolks of three eggs.
- Then when well blended, pour in hot frying pan containing three tablespoons of shortening;
- cook slowly, shaking frequently until mixture is dry on top.
- Now spread with a filling prepared as follows: Two tablespoons grated onion, One-half cup of well-drained tomatoes, Four olives, chopped fine, Two tablespoons of finely minced parsley, One-half teaspoon of paprika.
- Cook this mixture in two tablespoons of shortening until hot, spread on omelet, fold and roll, turn on hot dish, sprinkle with paprika and garnish with finely chopped parsley.