Eggs Espanol (Eggs Cooked Spanish)

Spanish Omelet (Supreme)

A complete lesson—Fry a strip of bacon for each diner; remove from fat and keep hot. Cook until tender, in the fat, one tablespoon minced onion and sliver of garlic button (young green onion is best), one tablespoon minced green sweet pepper, same of canned sweet red pepper (pimiento), one tablespoon parsley, four sliced ripe olives, four seedless raisins, six mushrooms. Add when done, level teaspoon flour, then add one cup tomato—raw or canned; cook few minutes, salt to taste, add one teaspoon chile powder or two tablespoons red chile sauce. Use the above amount for every two eggs. Keep hot and prepare eggs by breaking in separate bowl whites and yolk; beat yolk first very stiff till light in color, add tablespoon water to each yolk and one-eighth teaspoon salt. Beat whites stiff, add small pinch cream tartar while whipping. Fold three-fourths of the whites into the yolks—do not break up too fine. Have hot omelet pan bottom covered well with lard or butter; pour in eggs; lower fire and cook slowly, lifting up with spatula at different places to let raw egg to bottom. When nearly done, set under gas broiler or in very hot oven for a few minutes until seared. Remove, and with spoon, put prepared filling on one-half of omelet, fold other half over, turn out on a hot platter. Put rest of whipped whites on top to form a circular crown around edge. Sprinkle with salt and bits of butter; set back in oven and brown but not too deeply. Remove; decorate with bits or strips of pimiento, sliced olives, parsley, and last, the strips of bacon and triangles of toast. A simple way, not so pretty and fluffy, but good, is to mix the filling with whipped eggs; cook, fold and serve hot.

Spanish Stuffed Tomato Omelet

Soak one cup bread crumbs in one-half cup boiling milk, add tablespoon butter, salt, pepper, teaspoon onion juice. Remove centers from peeled tomatoes, stuff with bread mixture, place in a serving platter, bake until tender. Whip one egg for each tomato separately. Add tablespoon water to each yolk, salt, chile pepper, teaspoon butter for each egg. Pour around tomatoes to come to top. Bake in moderate oven. Serve hot, or partly fill tomato with bread mixture, break egg on top, sprinkle with cheese and bake. Cut tomatoes out in squares to get all the egg, and serve on lettuce.

Eggs in Chile Blankets

Roll a long piece of cheese in strips of chile peppers roasted, peeled and seeded, fry in hot lard and serve with prepared Spanish sauce on toast.

Spanish Sausage Omelet

Mix level tablespoon fine sausage, tablespoon bread crumbs in tablespoon milk for each egg, whip yolks of as many eggs as needed, little parsley, salt and teaspoon red pepper pulp, or chile powder; add white of egg and pour into hot greased pan; cook slowly, until done. Fold and turn out, cover with Spanish sauce. Garnish with lettuce or parsley.

Spanish Creamed Eggs

Boil eggs hard fifteen minutes, shell, cut lengthwise; remove yolk (reserve one egg). Mash yolk and add to each a teaspoon of thick white sauce, or bread cooked smooth in milk; bits of butter, pinch of salt, paprika and finely minced parsley. Fill white of eggs, fasten together with toothpicks; roll in raw egg and bread crumbs; fry in deep hot olive oil or other fat; drain. Remove toothpicks and where eggs are put together separate with knife and sprinkle center with little crumbled dry yolk, place on toast. Make a border of chopped whites cut in rings. Pour hot Spanish sauce partly over and around egg; garnish with parsley, and you have a delicious dish in truly Spanish colors.

Mexican Scrambled Eggs in Chile

Mix one tablespoon green chile pulp to each egg, whipped separately, teaspoon lard or butter, a slice garlic or teaspoon onion juice, scramble quickly, serve on toast, garnish with spoonful red chile sauce and parsley.

Pimiento Egg

Hard boil small eggs, shell, salt, put each in a canned pimiento large enough to close end with toothpick, salt well, dip in batter, fry in deep fat, slice in half lengthwise, make cup white sauce, add tablespoon green chile pulp, serve on egg, good and pretty Spanish color effect.

Spanish Eggs in Peppers

Scald large sweet peppers; peel, cut in half, remove seeds, half fill with minced onion fried brown, one teaspoon red chile sauce, tablespoon tomato sauce or catsup. Break one egg and scramble and pile on top. Decorate with red chile powder and parsley. Or break egg whole on top of sauce and bake in oven.

Spanish Eggs, Shirred

Brown in a teaspoon of butter or bacon fat, one teaspoon of minced onion, add teaspoon of flour, salt to taste, one teaspoon prepared chile sauce, one-fourth cup raw tomato. Cook and pour into individual baking dish and break egg over top. Set in oven until eggs are covered with a film. Garnish with sprigs of parsley and serve hot.