Rum Omelet
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- egg whites
- egg yolks
- a little sugar
- lemon zest
- sugar
- rum
Instructions
- Beat the egg whites and yolks separately until light. Combine them together and add a little sugar. Grate the lemon zest and fold it into the eggs to make the omelet.
- Spread sugar on a serving platter. Place the omelet on top. Using a hot spatula (la pala candente), brown the surface of the omelet lightly.
- Pour rum over the omelet, ignite it, and serve immediately while still flaming.