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Torta Expanola (Spanish Omelet)

Yields:6 servings
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Recipe Cooking TimePreparation15 minutes
Cooking15 minutes
Ready In30 minutes
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Ingredients

10 large eggs
10 tablespoons milk
2 tablespoons flour, all-purpose
1 x salt and black pepper to taste
Sauce or filling
4 tablespoons vegetable oil
2 large onions minced
5 medium green bell peppers chopped
4 medium tomatoes peeled and chopped
1 cup tomato puree

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.

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Member Review

****

Pecan Tassies

Delicious and easy. I had these Pecan Tassies at a Christmas party last nite. With all of the sweets on the table, this was, by far, the best thing there! The lady who made them said they are very easy. It's 8am and I've already put the ingredients on my grocery list. Merry Christmas from Trish