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Jack Barnard's Spanish Omelet

This is my dad's recipe for a spanish omlet. Usuallly served for breakfast but can be made for a maindish for lunch or dinner

Yield: 2 Ready in 3 hours, 20 minutes

Cuisine: SpanishMain Ingredient: Eggs

(5, 1) 100% would make again (reviews)

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Ingredients

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Original recipe makes 2

1 cuponion; chopped finely

1/2 Salt

1 dashCayenne pepper

6 eaEggs

1 cupmilk

1 dashPepper

2 cupsCanned tomatoes

1 tablespoonMargarine

1/2 Pepper

6 tablespoonsCornstarch

1 Baking Powder

1/2 Salt

Jack Barnard's Spanish Omelet Preparation

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 slowlyfor 3 hours until thick.EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put alittle margarine in skillet and heat. Cook egg mixture until set, thenflip over and cook other side. Put on plate and fold over. Fill withtomato sauce.Source: SHARON BARNARD DIBBLE NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000