Spanish Omelet

Ingredients

• 6 eggs
• ½ teaspoon salt
• 12 tablespoons milk
• Dash of white pepper
• 1 can tomatoes
• 3 small onions
• 3 slices of bacon
• 1 small red pepper
• 1 teaspoon salt

Directions

The book gives no oven temperature. The 350°F (175°C) in the steps was added when the recipe was transcribed, as a starting point.

1. Beat the egg whites until stiff peaks form.

2. In a separate bowl, beat the yolks until light and thick.

3. Add 2 tablespoons of milk, ½ teaspoon salt, and a dash of white pepper to the yolks; mix thoroughly.

4. Gently fold the beaten egg whites into the yolk mixture.

5. Heat a buttered pan and pour in the egg mixture, spreading it evenly.

6. Let it cook for about 2 minutes over moderate heat.

7. Transfer the pan to a 350°F (175°C) oven to cook the top until a knife inserted in the center comes out nearly clean.

8. Fold the omelet in half over the Spanish filling, reserving some filling for the top.