Torta Expanola (Spanish Omelet)

Yields:	6 servings
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	Preparation	15 minutes
	Cooking	15 minutes
	Ready In	30 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