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Torta Expanola (Spanish Omelet)















Trans-fat Free, Good source of fiber


10 large eggs
10 tablespoons milk
2 tablespoons all-purpose flour
1 x salt and black pepper
to taste
Sauce or filling
4 tablespoons vegetable oil
2 large onions
5 medium green bell peppers
4 medium tomatoes
peeled and chopped
1 cup tomato purée (passata)


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 392g (13.8 oz)
Amount per Serving
Calories 28756% of calories from fat
 % Daily Value *
Total Fat 18g 28%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 355mg 118%
Sodium 148mg 6%
Total Carbohydrate 7g 7%
Dietary Fiber 4g 18%
Sugars g
Protein 29g
Vitamin A 34% Vitamin C 164%
Calcium 11% Iron 17%
* based on a 2,000 calorie diet How is this calculated?


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