Sunday, December 11, 2011

Spanish Omelette

Peel two large ripe tomatoes, cut them in thin slices, put them into a frying pan with an ounce of butter, a saltspoonful of salt, and a dust of pepper, and toss them to prevent burning, until they are just cooked through; make an omelette as above, and as soon as its edges are cooked put in the tomatoes, and fold and serve the same as the omelette with herbs.

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