You will find in your hunts for Spanish omelet recipes that they will
turn up as thick as bees in a hive, after which you will let the
different directions for this savory dish foment in your mind till you
get what seems to be the best from each and turn out one that is your
very own, and entitled to be known to your friends as "Spanish omelet
_à la_ Madame Featherstonaugh"--or whatever name has the honor to
belong to you. My recipe you shall have till you get one of your own,
however. To begin with, have a rich tomato purée; to this you add
chopped pimentos or sweet Spanish peppers _con amore_, then a bit of
fried chopped onion, a few mushrooms, also cooked, and diced cold
cooked tongue or ham, preferably tongue. Take any liberties with it
that you like, pray. Don't think you must follow it to the letter. I
rarely do, to be candid with you. I have used cold chicken, cold duck,
and also cold goose, when the larder has been bereft of ham or tongue;
and not one of my household dared to say anything shady about it.