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SPANISH OMELET
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Beat six eggs. Add six tablespoonfuls of water. Add a saltspoonful of
pepper, a tablespoonful of finely chopped parsley, a teaspoonful of
onion juice. Put six thin slices of bacon in the omelet pan. Cook
slowly until all the fat is tried out. Remove the bacon, add a
tablespoonful of chopped onion. Cook until the onion is slightly
brown, turn in the eggs and finish the same as a plain omelet. Turn
onto a heated platter, garnish with red and green peppers, and, if you
like, put two tablespoonfuls of stewed tomatoes at each end of the
omelet.
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