Spanish Omelette recipes published in 1905 in A Little Cook Book For A Little Girl
Ingredients:
- 4 eggs
- 1 cup (200g) of cooked tomatoes
- 1 green pepper
- 1 slice of onion
- 1 teaspoonful of chopped parsley
- 1 teaspoonful of salt
- 3 shakes of pepper
Cut the green pepper in half and take out all the seeds, mix with the tomatoes, and cook altogether with the seasoning for 5 minutes. While this is cooking:
Break 4 eggs separately. Beat the whites until they are stiff, and then wash and wipe dry the egg beater, and beat the yolks until they foam, and then put in half a teaspoon of salt. Pour the yolks over the whites, and mix gently with a large spoon. Have a cake-griddle hot, with a piece of butter melted on it and spread over the whole surface; pour the eggs on and let them cook for a moment. The take a cake-turner and slip it under an edge, and look to see if the middle is getting brown, because the colour comes there first. When it is a nice even colour, put in the tomato on one half, slip the turner well under, and turn the omelette half over, covering one part with the other, and then slip the whole off on a hot platter.
