Instructions: In covered saucepan cook the 1/2 cup onion in the 1/4 cup water about 5 minutes till tender. Stir in 1 1/4 cups of the tomato puree, the chopped peppers, and 1/4 teaspoon salt. Heat to boiling; simmer, covered, 10 minutes. Uncover; simmer 2 to 3 minutes or till slightly thickened. Set aside.

In skillet cook pork and the 1 cup onion till pork is brown and onion is tender. Drain off fat. Stir in remaining 1/2 cup tomato puree, the cooked potatoes, and 1 1/2 teaspoon salt. Heat through. Set filling aside. Beat egg whites till stiff peaks form. Beat egg yolks and 1 tablespoon water slightly. Add flour and 1/4 teaspoon salt; beat about 3 minutes or till thick and lemon-colored. Fold into whites.

To assemble enrollados, heat 2 tablespoons oil in skillet. Dip each tortilla in the hot oil for 10 seconds or just till limp. Spoon about 1/4 cup filling onto each tortilla; roll up. Dip filled tortills in egg mixture, being sure ends are covered. Cook in deep hot fat (375 degrees)

about 2 minutes per side or till golden brown. Drain on paper toweling.

Reheat sauce. Arrange enrollados on platter; pour sauce over. Garnish with lettuce and cheese.

Makes 6 servings.

Alternate directions: Omit the egg batter and deep-fat fry the tortillas.

Garnish as above.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.