Jack barnard's spanish omelet

Yield: 2 Servings

Measure Ingredient
1 cup Onion, chopped finely
½ \N Salt
1 dash Red pepper
6 eaches Eggs
1 cup Milk
1 dash Pepper
2 cups Canned tomatoes
1 tablespoon Margarine
½ \N Pepper
6 tablespoons Cornstarch
1 \N Baking powder
½ \N Salt

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 Posted July 20, 1997

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