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

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Name: Jack Barnard's Spanish Omelet
Prep time: 30 min
Cook time: 3 h 20 min
Total time: 3 h 20 min
Yield: 2
Cuisine: Spanish
Ingredients: 1 cup onion chopped finely; 1/2 Salt; 1 dash Cayenne pepper; 6 ea Eggs; 1 cup milk; 1 dash Pepper; 2 cups Canned tomatoes; 1 tablespoon Margarine; 1/2 Pepper; 6 tablespoons Cornstarch; 1 Baking Powder; 1/2 Salt

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INGREDIENTS

1 cup onion ; chopped finely
1/2 Salt
1 dash Cayenne pepper
6 ea Eggs
1 cup milk
1 dash Pepper
2 cups Canned tomatoes
1 tablespoon Margarine
1/2 Pepper
6 tablespoons Cornstarch
1 Baking Powder
1/2 Salt

servings

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 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

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Nutrition

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Serving Size: 1 serving (749g)
Recipe Makes: 2

Calories: 557
Calories from Fat: 250 (45%)

Amt Per Serving		% DV

	Total Fat 27.8g	37 %
	Saturated Fat 7.3g	37 %
	Monounsaturated Fat 11.5g
	Polyunsanturated Fat 5.9g
Cholesterol 636.9mg		196 %
Sodium 2926.1mg		101 %
Potassium 1937.4mg		51 %
Total Carbohydrate 55g		16 %
	Dietary Fiber 8.4g	34 %
	Sugars, other 46.6g
Protein 26.9g		38 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 557

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