Clayton's Quaker Cook-Book / Being a Practical Treatise on the Culinary Art Adapted to the Tastes and Wants of All Classes

by H. J. Clayton

Spanish Omelette.

Make in the same manner as the cream omelette, but before putting in the pan have ready one-half an onion, chopped fine and fried brown, with a little pepper and salt. When the omelette is cooked on one side, put the mixture on, and turn the sides over until closed tight.