Spanish Omelet

1 Serving

This recipe is credited to Eve Steckel of the New Brunswick Chapter.


2tbs. Shortening
4large Onions
1large Green pepper
½can Tomato Sauce
1tsp. Salt


Melt shortening in frying pan, add onions, pepper and salt. Cover. When soft, add tomoato sauce.

Scramble the egg and add to ingredients in the pan.

If preferred, make an omelet and spread with onion, green pepper, and tomoto sauce mixture. Fold.


A Cook's Tour by B'nai B'rith Women: Northern New Jersey Council - First Edition 1960