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SPANISH  OMELET
Photo: Sorin Gheorghita

SPANISH OMELET

10 ingredients 4 steps internet_archive
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Estimated Nutrition (whole recipe, rough)

242
Calories
8g
Protein
17g
Fat
15g
Carbs

Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.

What these numbers assume — 7 portions →
Ingredient Portion assumed kcal
Butter 1 tbsp (14g) 102
Egg 1 large egg (50g) 78
Onion 1 medium (110g) 44
Pepper 1 tsp ground (2.3g) 6
Black Pepper 1 tsp ground (2.3g) 6
Cayenne 1 tsp (1.8g) 6
Salt 1 tsp (6g) 0
Water not in our table 0

Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.

Ingredients

  • 2 tablespoons melted butter until a light brown
  • 4 tablespoons water
  • 1 tablespoon finely chopped onion in 2 tablespoons melted butter until a light b
  • 1 table- spoon chopped green peppers
  • 4 eggs
  • 2 ten cent rolls of philadelphia
  • 6 slightly beaten eggs
  • salt
  • pepper
  • cayenne

Directions

1

Fry 1 tablespoon finely chopped onion in 2 tablespoons melted butter until a light brown. Thicken with a little flour or corn- starch. Add gradually If cups strained tomato pulp, and 1 table- spoon chopped green peppers. Season with \ teaspoon salt and a few drops of tabasco. Capers and chopped mushrooms may also be added. Now beat together 4 eggs and 4 tablespoons water, with J teaspoon salt and pepper to taste. Cook in a buttered omelet pan, spread some of the sauce over it when brown, fold, and serve with the remaining sauce as dressing,

2

146 OLD COUNTRY RECIPES AND NEW.

3

Miss Beall Ewing.

4

Take 2 ten cent rolls of Philadelphia or any good soft cheese, beat into ^ pint cream, season with salt and cayenne, and add 6 slightly beaten eggs. Scramble and pour over hot crackers or toast.

By Martin, Maria Ewing, Mrs., [from old catalog] comp · Recipe sourced from internet_archive

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