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Spanish Omelet

A historical recipe from Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922).

A historical recipe

Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & Perrins' Sauce, by Lea & Perrins Limited (1922). Project Gutenberg eBook #61678.

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 Seasoning Suggestions Revealing the Chef's Seasoning Secrets for Improving Over One Hundred and Fifty Dishes With Lea & , by Lea & Perrins Limited (1922). Digitised by Project Gutenberg, eBook #61678 (https://www.gutenberg.org/ebooks/61678). 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

Method

  1. Just before folding omelet over, spread with the following mixture and pour what is left, over the whole omelet after it is placed on the platter: 2 finely chopped onions, 1 chopped green pepper, a few cut olives, and, if possible, a few mushrooms.
  2. Sauté these ingredients in 2 teaspoonfuls of oil, add 1 cupful of tomato juice and spread in between and pour over omelet.