TORTA EXPANOLA (SPANISH OMELET)

• 1 0 Eggs
• 1 0 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