Spanish Omelet Recipe 1

• 4 eggs, separated
• 1 tablespoon cornstarch
• 1/8 teaspoon pepper
• 3/4 cup milk
• 1/2 tablespoon corn oil
• 1/4 teaspoon salt

For Spanish Sauce

• 2 quart can tomatoes
• 2 tablespoons corn syrup
• 1 teaspoon salt
• 1/8 teaspoon pepper
• 2 tablespoons corn oil
• 2 tablespoons minced onion
• 3 tablespoons minced green pepper
• 1/2 cup minced mushrooms (optional)
• 1/4 cup sliced olives
• 3 tablespoons cornstarch

1. Beat the egg whites stiff and the yolks until creamy.
2. Add the cornstarch, salt, pepper, and milk to the yolks. Fold into the whites.
3. Preheat the corn oil in a medium-sized frying pan. Add the egg mixture and cook until brown on the bottom.
4. Place in the oven to set the top, fold over and serve.

Spanish Sauce for Omelet Recipe

1. Pour the corn oil in a saucepan. Add the mushrooms, onion, and green pepper and fry for five minutes.
2. Add the tomatoes, corn syrup, and seasonings and simmer for twenty minutes.
3. Thicken with the cornstarch dissolved in one-fourth cup cold water.
4. Add the olives.
5. Spread hald of the sauce over the omelet after it has been removed from the oven.
6. Fold over, slide onto a platter and pour the remaining sauce around it.

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