Torta Espanola (Spanish Omelet)

Title:
Torta Espanola (Spanish Omelet)

Yield:
6 Servings

Categories:
Mexican,
Spanish




Ingredients:





    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


 


 Posted to MealMaster Recipes List, Digest #152


 


 Date: Sat, 1 Jun 1996 16:48:24 -0500


 


 From: pickell@cyberspc.mb.ca (S.Pickell)