Catholic Recipe: Cheese Omelet with Spanish Sauce
The Spanish sauce over this cheese omelet is a zesty addition.
Combine tapioca, salt, pepper, and milk in saucepan. Place over medium heat; cook until mixture comes to full boil, stirring constantly. Add butter and cheese; stir until cheese is melted. Remove from heat; allow to cool slightly while beating eggs. Beat egg whites until stiff. Beat egg yolks until thick and lemon-colored. Add tapioca mixture to egg yolks; mix well. Fold into egg whites. Turn into hot, buttered 10-inch skillet. Cook over low heat 3 minutes. Then bake at 350° for 15 minutes. Omelet is sufficiently cooked when a knife inserted comes out clean. Cut across at right angles to handle of pan, being careful not to cut all the way through. Fold carefully from handle to opposite side; serve on hot platter with Spanish Sauce. Makes 4 to 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965