Spanish Omelet
A historical recipe from Many Ways for Cooking Eggs, by S. T. Rorer.
A historical recipe
Many Ways for Cooking Eggs, by S. T. Rorer. Project Gutenberg eBook #6429.
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 Many Ways for Cooking Eggs, by S. T. Rorer. Digitised by Project Gutenberg, eBook #6429 (https://www.gutenberg.org/ebooks/6429). 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
- six tablespoonfuls of water
- a saltspoonful of pepper
- a tablespoonful of finely chopped parsley
- a teaspoonful of onion juice
- a tablespoonful of chopped onion
- two tablespoonfuls of stewed tomatoes
- six eggs
Method
- Beat six eggs.
- Add six tablespoonfuls of water.
- Add a saltspoonful of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice.
- Put six thin slices of bacon in the omelet pan.
- Cook slowly until all the fat is tried out.
- Remove the bacon, add a tablespoonful of chopped onion.
- Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelet.
- Turn onto a heated platter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelet.