ForkwiseSpanish Omelet with Tomato-Caper Sauce
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
Ingredients
- 2 tbsp butter
- 1 tbsp finely chopped onion
- 1 tbsp chopped green or red bell pepper
- 1¾ cups canned tomatoes
- 1 tbsp sliced mushrooms
- 1 tbsp capers
- ¼ tsp salt
- Pinch of cayenne
- 4 eggs
- 2 tbsp milk
- 1 tbsp butter, for the omelet
Method
- Cook the onion and pepper in the 2 tbsp butter until soft and yellow.
- Add the tomatoes and simmer until most of the liquid has evaporated. Stir in the mushrooms, capers, salt and cayenne.
- Beat the eggs with the milk and a pinch of salt. Cook in the remaining butter over medium heat, lifting the edges, until just set.
- Spoon some sauce into the center, fold the omelet and pour the rest of the sauce around it.
Recipe source: Project Gutenberg – The Boston Cooking-School Cook Book (1910 ed.) · Public domain (U.S.) · Fannie Merritt Farmer · Adapted from “Spanish Omelet”: rewritten in our own words with modern units and food-safety updates; untested
No photo yet – illustrated placeholder.