| Recipe: | Jack Barnard's Spanish Omelet |
| Description: | |
| Preparation Time: | |
| Cooking Time: | |
| Number of Servings: | 2 |
| Difficulty: | N/A |
| Ingredients: | 1 cup(s) onion , chopped finely
1/2 salt
1 dash red pepper
6 eggs
1 cup(s) milk
1 dash pepper
2 cup(s) Canned tomatoes
1 tbsp margarine
6 tbsp cornstarch
1 baking powder
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| 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 flipover and cook other side. Put on plate and fold over. Fill with tomato
sauce.
Source: SHARON BARNARD DIBBLE
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