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
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
Yields
6 Servings