| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Mexican, Cheese/eggs, Spanish |
6 |
Servings |
INGREDIENTS
| 10 |
|
Eggs |
| 10 |
tb |
Milk |
| 2 |
tb |
Flour |
|
|
Salt and Pepper to taste |
|
|
Sauce or Filling: |
| 4 |
tb |
Fat or oil |
| 2 |
lg |
Onions, minced |
| 5 |
md |
Green peppers, chopped |
| 4 |
md |
Tomatoes, peeled and chopped |
| 1 |
c |
Tomato puree |
INSTRUCTIONS
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
Posted to MealMaster Recipes List, Digest #152
Date: Sat, 1 Jun 1996 16:48:24 -0500
From: pickell@cyberspc.mb.ca (S.Pickell)
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“Time: A longing in man for reuniting with God.”