Spanish Omelet

Preparation info

  • Difficulty

    Easy

Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About

Method

Mix and cook a French Omelet. Serve with Tomato Sauce in the centre and around omelet.

Tomato Sauce

Cook two tablespoons of butter with one tablespoon of finely chopped onion, until yellow. Add one and three-fourths cups tomatoes, and cook until moisture has nearly evaporated. Add one tablespoon sliced mushroom, one-fourth teaspoon salt, and few grains cayenne. This is improved by a small piece of red or green pepper, finely chopped, cooked with butter and onion.