1 1/2 c. cold water
1 c. all purposes flour (do not use self rising flour)
1/2 c. cornmeal
1/4 tsp. salt
1 egg
Vegetable oil

Heat 8 inch skillet over medium low heat just until hot. Grease skillet if necessary.

Beat water, flour, cornmeal, salt and egg with hand beater until smooth. Pour scant 1/4 cup of the batter into skillet; immediately rotate skillet until batter forms very thin tortilla about 6 inches in diameter. Cook tortilla until dry around edge, about 2 minutes. Turn and cook other side until golden, about 2 minutes.

Heat oil (1 inch) in 3 quart saucepan to 375 degrees. Slide tortilla into oil. Fold in half with tongs or two forks and hold so 1 inch space remains between halves of tortilla. Fry, turning occasionally, until crisp and golden brown; drain on paper towel. Makes about 1 dozen shells.