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Spanish Egg for One Person

A Spanish omelette with tomatoes, green shallot, green sweet pepper, chile powder, and eggs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Tomato and pepper are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Spanish Egg for One Person

Ingredients

Directions

Prepare

  1. Heat a little sweet oil or butter in a small frying pan.

  2. Cut up the meat of two medium sized tomatoes, some green shallot and green sweet pepper; cut them up very fine.

  3. Add one third of a tablespoonful of "Chile Powder," then break two fresh eggs into this and season with salt; mix well and serve very hot.

  4. Beat the whites and yolks of four or six eggs separately.

Make and bake the omelette

  1. Add to the yolks a small cup of milk, a tablespoon of flour or cornstarch, a teaspoonful of baking powder, one-half teaspoonful of salt and lastly the stiff beaten whites.

  2. Put a heaping tablespoonful butter in a deep granite pan, set on stove until it melts then pour the omelet into same and bake in a steady oven for twenty minutes.

Nutrition, whole recipe (rough)

788Calories
35 gProtein
20 gFat
114 gCarbs
What these numbers assume: 7 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Eggs1 large egg (50g)78
Egg1 large egg (50g)78
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Tomato + peppertop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  3. Tomato + teatop 12% of all pairs
    Smell alikestrong
    Cooked together95 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Milk + tomatotop 15% of all pairs
    Smell alikemoderate
    Cooked together2,226 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

Milk and flour barely smell alike, yet cooks put them together in 78,219 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eggs
Whites trap air for lift and yolks add richness and structure as the omelette sets.
Baking powder
Releases gas in the batter, helping the omelette rise and stay light in the oven.
Flour
Starch gives the batter body so it holds its shape rather than collapsing.
Milk
Adds moisture and softness to the custard-like batter.
Tomatoes
Add moisture and a fresh, slightly acidic flavour to the filling.

The step that matters

Folding in the stiff beaten whites. Whites hold air only while whipped; overmixing deflates them, so fold gently and bake promptly to keep the omelette light.

Swap the tomato

How well each one fits the dish's main ingredients (milk, flour, egg, tea, pepper):

  1. Capsicumfits better
  2. Potatofits better
  3. Asparagusfits better
  4. Tomatothe original

Fit is the average pairing score against milk, flour, egg, tea, pepper. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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