1 1/2 c. cold water
1 c. all-purpose flour
1/2 c. cornmeal
1/4 tsp. salt
1 egg
Vegetable oil for frying

Beat together water, flour, cornmeal, salt and egg until smooth. Heat frying pan with some oil and pour some batter into pan and rotate the pan so the batter forms a thin tortilla about 6 inches in diameter. Cook until edges get dry and turn over to cook other side.

In another pot, heat about 1 inch to 3 inches deep of vegetable oil. Slide a tortilla into oil and with tongs or two forks bring sides up and hold about 1 inch separating the two sides and cook until tortilla keeps its shape.