Corn Tortillas

1 1/2 cups cold water
1 cup flour
1/2 cup corn meal
1/4 teaspoon salt
1 egg

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

Beat all ingredients with a hand beater until smooth. Pout scant 1/4 cup batter into skillet; immediately rotate skillet until batter forms a very thin tortilla. Cook about 2 minutes both sides. (I use more than a 1/4 cup because of the size of my skillet. My tortillas are a little thick, but maybe I'll get better.)