Torta Espanola (spanish Omelette) - Spanish Recipe (Main Course)

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
Recipe Method
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
Serves 6