*  Exported from  MasterCook  *
 
                      TORTA EXPANOLA (SPANISH OMELET)
 
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : Mexican                          Cheese/eggs
                 Spanish
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
   10                    Eggs
   10       tb           Milk
    2       tb           Flour
                         Salt and Pepper to taste
                         Sauce or Filling:
    4       tb           Fat or oil
    2       lg           Onions, minced
    5       md           Green peppers, chopped
    4       md           Tomatoes, peeled and chopped
    1       c            Tomato puree
 
   Omelet:
   
   Make the sauce first. fry the onion in the shortening,
   then add the peppers, tomatoes, and puree. Season with
   salt and pepper to taste. Simmer for 25 minutes.
   
   For the omelet: Beat the egg whites alone, then beat
   the yolks alone until thick and lemon color. Add salt,
   flour and milk to the yolks and mix. Then fold yolk
   mixture into the beaten whites. Make into 5 or 6
   omelets, and fry then in the fat or oil, on both
   sides. Remove from the frying pan when a delicate
   brown on both sides and spread each omelet with the
   sauce and roll up. Pour what is left of the sauce over
   the rolled omelets before serving.
   
   From The Mexican Plaza Cookbook 1971
  
 
 
                    - - - - - - - - - - - - - - - - - -

Plain Text Version of This Recipe for Printing or Saving