Torta Expanola (Spanish Omelet)
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Torta Expanola (Spanish Omelet)
  Spanish    Mexican  
Last updated 6/12/2012 12:57:08 AM. Recipe ID 19558. Report a problem with this recipe.
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      Title: Torta expanola (spanish omelet)
 Categories: Mexican, Cheese/eggs, Spanish
      Yield: 6 Servings
 
     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
 




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Recipe ID 19558 (Apr 03, 2005)

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