Torta expanola (spanish omelet)

Yield: 6 servings

Ingredients:

10 Eggs 4 tb Fat or oil
10 tb Milk 2 lg Onions minced
2 tb Flour 5 md Green peppers

Instructions:

chopped Salt and Pepper to taste 4 md Tomatoes peeled and chopped Sauce or Filling: 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