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Spanish Omelette
Method
Beat six eggs. Add six tablespoonfuls of water. Add a ¼ teaspoon of pepper, a tablespoonful of finely chopped parsley, a teaspoonful of onion juice. Put six thin slices of bacon in the omelette pan. Cook slowly until all the fat is tried out. Remove the bacon, add a tablespoonful of chopped onion. Cook until the onion is slightly brown, turn in the eggs and finish the same as a plain omelette. Turn onto a heated platter, garnish with red and green peppers, and, if you like, put two tablespoonfuls of stewed tomatoes at each end of the omelette.
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