Torta Expanola(Spanish Omelet)

* 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



- - - - - - - - - - - - - - - - - -