Spanish Omelet Recipe ingredients

To prepare this Spanish Omelet Recipe, first prepare a Spanish sauce and spread half of it over the omelet after it has been removed from the oven. Fold over, slide onto a platter and pour the remaining sauce around it.

Plain Omelet Recipe

4 eggs

1 tablespoon Argo or Kingsfords Cornstarch

1/8 teaspoon pepper

3/4 cup milk

1/2 tablespoon Mazola

1/4 teaspoon salt

Separate the eggs. Beat the whites stiff and the yolks till creamy. Add the cornstarch, salt, pepper and milk to the yolks, fold into the whites, turn into a medium-sized frying pan in which the Mazola has been heated, and cook until brown on the bottom, hitting occasionally around the edges. Place in the oven to set the top, fold over and serve.

Spanish Sauce for Omelet Recipe

2 quart can tomatoes

2 tablespoons Karo

1 teaspoon salt

1/8 teaspoon pepper

2 tablespoons Mazola

2 tablespoons minced onion

3 tablespoons minced green pepper

1/2 cup minced mushrooms (optional)

1/4 cup sliced olives

3 tablespoons Argo or Kingsfords Cornstarch

Put the Mazola in a saucepan, add the mushrooms, onion and green pepper and fry five minutes. Add the tomatoes, Karo and seasonings and simmer twenty minutes. Thicken with the cornstarch dissolved in one-fourth cup cold water. Add the olives.