Torta Expanola (Spanish Omelet)
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 servingsPREP
15 minCOOK
15 minREADY
30 minThis 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
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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