Omelette aux tomates

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Time: Cook: 10 min Total: 10 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

For the tomato mixture

three or four ripe tomatoes into pieces—say eight ounces ↝ Tomatoes, raw [Tomatoes]
an ounce of onion into the thinnest slices possible ↝ Onions, raw [Vegetables and Vegetable Products]
a tablespoonful of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
pepper and salt ↝ Spices, pepper, black [Spices and Herbs]
pepper and salt ↝ Salt, table, iodized [Spices and Herbs]

For the omelette

an ordinary omelette ↝ Egg, whole, cooked, omelet [Dairy and Egg Products]

Instructions (10)

Cut three or four ripe tomatoes into pieces—say eight ounces.
Cut an ounce of onion into the thinnest slices possible.
Melt a tablespoonful of butter in a small saucepan.
Add the onion slices to the melted butter and cook without browning.
Add the pieces of tomato, pepper, and salt.
Stir the saucepan carefully until the tomatoes are cooked, which will be in about ten minutes.
Keep the mixture hot.
Pour the tomato mixture over the surface of an ordinary omelette just as you are on the point of turning it out of the frying-pan.
The omelette, slightly assisted by the spoon, will roll over, enveloping the tomatoes within it as it passes into the dish.
The purée can be passed through the sieve if liked.

Original Text

Omelette aux tomates :-Cut three or four ripe tomatoes into pieces—say eight ounces. Cut an ounce of onion into the thinnest slices possible. Melt a tablespoonful of butter in a small saucepan, cast into it the onion slices; let them cook without browning; then add the pieces of tomato, pepper and salt; stir the saucepan carefully till the tomatoes are cooked, which will be in about ten minutes. Keep the mixture hot, and pour it over the surface of an ordinary omelette just as you are on the point of turning it out of the frying-pan. The omelette, slightly assisted by the spoon, will roll over, as has been described, enveloping the tomatoes within it as it passes into the dish. The purée can be passed through the sieve of course if liked.

Notes

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