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Spanish Omelette

Beat the whites and yolks of 6 eggs separately, and add salt, pepper, 1/2 tablespoonful of flour mixed with as much milk; pour into a buttered pan and cook till firm. Before folding, it on a plate pour between the following sauce. 1 bayleaf, 1 onion, some parsley, 1 green pepper, free from seeds, 4 fresh mushrooms, a tablespoonful of ham, all chopped fine, and 1 lamb's kidney, sliced. Fry these in butter or olive oil, add 3 tomatoes, skinned, and 1 cup of consomme. Cook these 1/2 an hour before pouring in the omelette.