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Torta Expanola (Spanish Omelet)

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Submitted by MCGLAMRY

Fluffy Spanish-style omelets filled with a simmered tomato and green pepper sauce, then rolled and drenched in the remaining salsa. A vibrant, satisfying egg dish ready in 30 minutes.

YIELD

6 servings

PREP

15 min

COOK

15 min

READY

30 min

This old-school Spanish omelet gets its cloud-like texture from a simple trick: beating the whites and yolks separately before folding them together.

The result is something closer to a soufflé than a flat tortilla, golden on the outside and impossibly light within.

Each omelet gets slathered with a chunky sauce of green peppers, fresh tomatoes, and onions simmered until they melt into each other.

Roll them up, pour the rest of the sauce over the top, and you’ve got a dish that looks like it took real effort but came together in half an hour.

Kitchen Tips

  • Beat egg whites to stiff peaks before folding in the yolk mixture. This is what gives the omelet its lift.
  • Use a well-seasoned or nonstick skillet and moderate heat so the omelets brown evenly without sticking.
  • Let the sauce simmer the full 25 minutes. It needs that time for the peppers to soften and the flavors to concentrate.
  • These are best served immediately while the omelets are still puffy and warm.

Ingredients

10 10
LARGE LARGE EGGS
10 150
TABLESPOONS ML MILK
2 30
TABLESPOONS ML ALL-PURPOSE FLOUR
1
X SALT AND BLACK PEPPER
to taste *
Sauce or filling
4 60
TABLESPOONS ML VEGETABLE OIL
2 2
LARGE LARGE ONIONS
minced
5 5
MEDIUM MEDIUM GREEN BELL PEPPER
chopped
4 4
MEDIUM MEDIUM TOMATOES
peeled and chopped

Directions

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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 287 56% from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 355mg 118%
Sodium 148mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 29g
Vitamin A 34% Vitamin C 164%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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