Deleites de la Cocina Mexicana by Maria Luisa Urdaneta

Author:Maria Luisa Urdaneta [Urdaneta, María Luisa]
Language: eng
Format: epub
Publisher: University of Texas Press
Published: 1996-01-15T00:00:00+00:00

Cactus Omelette

Makes 5 servings

3 eggs, separated

3 egg whites

6 tbsp. 1% milk

1/4 tsp. salt

2 tbsp. corn oil

Omelette filling

3/4 cup nopal (cactus), cut into bite-sized pieces and steamed until tender, about 4 to 5 minutes

2 tbsp. Anaheim chiles, cut into bite-sized pieces and steamed 4 to 5 minutes (canned green chiles may be substituted)

1 medium tomato, peeled and chopped

1 tsp. dried cilantro, crushed

10 tbsp. Fresh Tomato Sauce (p. 219)

Beat 6 egg whites until stiff but not dry. In another bowl, beat 3 egg yolks until lemon-colored. Add the milk and salt to the beaten yolks and gently fold the yolks into the beaten egg whites.

To prepare filling: In a bowl, combine the nopal, green chiles, tomato, and seasonings. Cook in 1 tbsp. oil for a few minutes.

In a skillet or omelet pan cook the eggs in 1 tbsp. oil until the top is dry. Spread the filling over half the omelette and fold the other half over the filling. Press to seal and cook until heated through but not dry. Serve with Fresh Tomato Sauce.

Comment: Nopal may be found in grocery stores that cater to Hispanics, such as HEB and Fiesta in Texas. Bottled, drained cactus may be substituted.

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