Corn Tortilla

3 cups all purpose flour
1 1/2 cups fine ground cornmeal
1 tsp salt
2 eggs
4 cups water

1. In a medium size mixing bowl, whisk together all ingredients.
2. When ready, on a very hot, non stick skillet, pour in about 3/4 cup of the batter and spread it out in the pan by shaking it around so that it completely coats the bottom.
3. When the edges begin to turn up, shake the shell loose (you may need to use a spatula) and flip it with a flick of the wrist (or a flipper). Cook for 30 seconds or so on reverse side and toss into oven to keep warm. (layer paper towels between shells to avoid sticking).
4. Serve with desired fillings