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August 2018

Mexican Recipes

Basic Recipes

Lamb Stock Master Chefs

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Torta Expanola Spanish Omelet Recipe

Torta Expanola Spanish Omelet recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Torta Expanola Spanish Omelet recipe  PDF


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 mi . Then fold yolk mi ture 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 Me ican Plaza Cookbook 1971

Torta Expanola Spanish Omelet recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 4.0 Rating 4.0
461 people have voted
Last Reviewed on 2018-08-15



Wednesday, Aug 15 2018 Download & Print Torta Expanola Spanish Omelet recipe  PDF   Mexican recipes RSS   New

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Peppy Panini
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1 8 inch focaccia (Italian Flat bread) 6 T Light garden vegetable cream Cheese, divided 1 Tomato, thinly sliced 1/2 Green bell pepper, thinly Sliced 24 Slices pepperoni 2 Thin slices red onion, Separated 3/4 c Shredded provolone cheese Heat oven to 350 degrees. Slice forcaccia in half horizontally. Spread each half with 3 T cream cheese. Layer one half with tomato, bell pepper, pepperoni and cheese. Cover with remaining bread half. Wrap tightly in foil. Bake 20 to 25 minutes or until hot. Cut into wedges. ...

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