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Jack Barnard's Spanish Omelet Recipe
   
Recipe Categories: Egg Recipes
Yield: 2 servings
 
Ingredients
  1  c Onion, chopped finely  
  1/2   Salt  
  1  ds Red pepper  
  6  ea Eggs  
  1  c Milk  
  1  ds Pepper  
  2  c Canned tomatoes  
  1  tb Margarine  
  1/2   Pepper  
  6  tb Cornstarch  
  1   Baking powder  
  1/2   Salt  
 
Instructions
 
  SAUCE:Put onions in a pan with a little water and cook until partly done. Add tomatoes, salt, pepper, red peppers and margarine. Simmer very slowly for 3 hours until thick.

 
  EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put a little margarine in skillet and heat. Cook egg mixture until set, then flip over and cook other side. Put on plate and fold over. Fill with tomato sauce.

 
  Source: SHARON BARNARD DIBBLE

 
   


 
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