Jack barnard's spanish omelet
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Onion, chopped finely |
| ½ | Salt | |
| 1 | dash | Red pepper |
| 6 | eaches | Eggs |
| 1 | cup | Milk |
| 1 | dash | Pepper |
| 2 | cups | Canned tomatoes |
| 1 | tablespoon | Margarine |
| ½ | Pepper | |
| 6 | tablespoons | Cornstarch |
| 1 | Baking powder | |
| ½ | Salt | |
Directions
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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