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Omaves Colchaves

Eggs cooked in a pan with butter, olive oil, onions, peppers, tomatoes, and seasonings.

From an old cookbook · modernised transcription
By Martin, Maria Ewing, Mrs., [from old catalog] comp · From a historical cookbook (Internet Archive) · 14 ingredients
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Why it works: Garlic and onion match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Omaves Colchaves

Ingredients

Directions

Cook the vegetables

  1. Put 2 tablespoons olive oil in a hot skillet.

  2. Add 3 young onions chopped fine and cook a few minutes.

  3. Add 10 green peppers (half sweet) chopped fine and cook some more.

  4. Add a dozen tomatoes and cook half an hour longer.

  5. Serve on a platter as a bed for fried eggs cooked without turning.

Make the omelets

  1. Break 8 or 10 eggs into a bowl; add 1 small teaspoon salt, a little pepper, and 1 tablespoon cold water; beat well.

  2. Put butter the size of an egg in a hot frying pan; when hot, cover the pan with a thin layer of the eggs; fry until the under edges show brown when lifted with a skimmer.

  3. Double over and serve. Put a lump of butter for each omelet.

  4. Break the yolks of 4 eggs in a bowl; add pepper, salt, a little chopped parsley, mushrooms, and shallots (or a few drops of onion juice); beat well with 1 tablespoon cream, and add the stiff whites of the eggs.

  5. Put 2 ounces fresh butter in a frying pan; when it fritters, pour in the omelet and stir briskly for a moment, skimming the sides towards the centre until it begins to set.

  6. When light brown, turn out on a hot dish and serve immediately with a thin sauce or gravy.

Garlic onion omelet

  1. Rub a hot frying pan with a clove of garlic; put in 1 tablespoon olive oil and when hot, brown 4 sliced onions; drain, set aside, put butter in the pan, and when hot fry an omelet; spread the onions over it when done, fold over and serve.

Nutrition, whole recipe (rough)

418Calories
9 gProtein
36 gFat
17 gCarbs

Counts 11 of 12 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 11 portions
IngredientPortion assumedkcal
Olive Oil1 tbsp (14g)119
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Cream1 tbsp (15ml) heavy51
Onion1 medium (110g)44
Clove1 tsp ground (2g)7
Pepper1 tsp ground (2.3g)6
Black Pepper1 tsp ground (2.3g)6
Garlic1 clove (3g)4
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0
Waternot in our table0

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

By Martin, Maria Ewing, Mrs., [from old catalog] comp. 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. Garlic + oniontop 1% of all pairs
    Smell alikestrong
    Cooked together29,058 recipes

    Shared aroma: furaneol (caramel, strawberry).

  2. Olive + garlictop 2% of all pairs
    Smell alikemoderate
    Cooked together25,665 recipes

    Shared aroma: linalool (floral, citrus).

  3. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  4. Garlic + peppertop 8% of all pairs
    Smell alikemoderate
    Cooked together27,090 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

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

What each ingredient does

Eggs
Proteins set when heated, giving the omelet its structure and body.
Butter
Adds richness and flavour and helps the surface brown lightly in the pan.
Onions
Browning softens and sweetens them, adding depth of flavour.
Green peppers
Soften as they cook, adding moisture and a mild, fresh flavour.
Cream
Adds richness and a softer, more tender texture to the eggs.

The step that matters

Stirring the eggs as they begin to set. Egg proteins set quickly in a hot pan. Stirring briskly keeps the curds small and tender, while stopping lets the underside brown without overcooking the top.

Swap the clove

How well each one fits the dish's main ingredients (olive, cream, butter, garlic, onion, pepper, egg):

  1. Parsleyfits better
  2. Thymefits better
  3. Capersfits better
  4. Clovethe original

Fit is the average pairing score against olive, cream, butter, garlic, onion, pepper, egg. 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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