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                     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
 


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