Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Jack Barnard's Spanish Omelet

Yield: 2 Servings

Ingredients and directions for this recipe

1 c Onion, chopped finely
1/2 Salt
1 ds Red pepper
6 ea Eggs
1 c Milk
1 ds Pepper
2 c Canned tomatoes
1 tb Margarine
1/2 Pepper
6 tb Cornstarch
1 Baking powder
1/2 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.

See also:
Previous recipe Jack And Jill Cookies
Next recipe Jack Carney's Chocolate Chip Cookies

Or try one of these recipes:
Curry Cream Mussels
Pebre (chilean Hot Salsa)