Spanish Omelet (Supreme)

Ingredients

• 1 strip per diner Bacon
• 1 tablespoon Onion, minced
• 1 clove Garlic, minced
• 1 tablespoon Green bell pepper, minced
• 1 tablespoon Pimiento (canned sweet red pepper), minced
• 1 tablespoon Parsley, minced
• 4 slices Ripe olives, sliced
• 4 Seedless raisins
• 6 Mushrooms, sliced
• 1/2 teaspoon All-purpose flour
• 1 cup Tomato, raw or canned, chopped
• 1/2 teaspoon Salt (Quantity estimated (not specified in original recipe))
• 1 teaspoon Chile powder
• 2 tablespoons Red chile sauce
• 4 Eggs
• 1 tablespoon per yolk Water (Quantity estimated (not specified in original recipe))
• 1/8 teaspoon per yolk Salt
• 1/8 teaspoon Cream of tartar
• 2 tablespoons Butter or Lard (Quantity estimated (not specified in original recipe))
• 1 tablespoon Butter (Quantity estimated (not specified in original recipe))
• 4 slices Toast

Instructions

1. 1Fry a strip of bacon for each diner until crispy. Remove the bacon from the pan and set aside, keeping it warm. In the bacon fat, cook the minced onion and garlic until softened, about 3 minutes. Add the minced green bell pepper, pimiento, parsley, sliced olives, raisins, and sliced mushrooms. Cook until the mushrooms are tender, about 5 minutes.
2. 2Stir in the flour and cook for 1 minute. Add the chopped tomato, salt, and chile powder (or red chile sauce). Cook for a few minutes until heated through. Remove from heat and set aside.
3. 3In a separate bowl, separate the egg whites and yolks. Beat the yolks until very stiff and light in color. Add 1 tablespoon of water and 1/8 teaspoon of salt to each yolk. In a separate clean bowl, beat the egg whites until stiff, adding a pinch of cream of tartar while whipping.
4. 4Fold three-fourths of the whipped egg whites into the yolks, being careful not to overmix. Heat a non-stick omelet pan over medium heat. Add butter or lard to coat the bottom of the pan. Pour in the egg mixture. Cook slowly, lifting the edges with a spatula to allow uncooked egg to flow underneath. When the omelet is nearly set, place it under a broiler or in a very hot oven (400-450°F / 200-230°C) for a few minutes until lightly seared.
5. 5Remove the omelet from the oven. Spoon the prepared filling onto one half of the omelet. Fold the other half over. Turn the omelet out onto a hot platter. Top with the remaining whipped egg whites, forming a circular crown around the edge. Sprinkle with salt and bits of butter. Return to the oven and brown lightly. Remove and decorate with bits or strips of pimiento, sliced olives, parsley, and the reserved bacon strips. Serve immediately with triangles of toast.