Spanish Omelette

To me... a Spanish Omelette has potatoes.. but this recipe from  The American Family Cookbook 1945 has no spuds in sight.

Nevertheless this omelette was really tasty  and may just be my new weekend breakfast.

The only changes I made was to half the recipe as there are only two of us... cut back on the salt... and I didnt fold it... because I forgot!!

4 thin slices bacon, minced

1 tomato, diced

1 onion, chopped

5 mushrooms, chopped

6 eggs

3 tablespoons milk

1/2 teaspoon salt

1/8 teaspoon red pepper

1 tablespoon butter

• Brown bacon. 
• Add tomato, onion, and mushrooms. 
• Cook slowly 15 minutes, stirring occasionally. 
• Beat eggs with milk, salt, and pepper. 
• Melt butter in another pan and pour eggs in. 
• Fry slowly until eggs are set. 
• Pour sauce from first pan over eggs. 
• Fold omelet and turn onto a hot platter. 
• Cover with remaining sauce from both pans. 
• If desired, chopped green pepper may be substituted for mushrooms. 

New American Cookbook
by Lily Wallace 1945