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Spanish Omelet

Put a finely-shred onion, one ounce of butter, a chopped green pepper, six minced mushrooms, and one large tomato cut fine, into a stewpan; add one spoonful of tomato sauce, a little salt and pepper, and cook for fifteen minutes. Make a plain omelet with twelve eggs, fold the farther side towards the center, put three-fourths of the stew inside of it, fold the other side over, turn out onto a long dish, pour the rest of the sauce round, and serve.