Jack Barnards Spanish Omelet Recipe
Yield: 2 ServingsRecipe by luhu.jp
Ingredients:
1 cup: Onion, chopped finely
1/2: Salt,
1 dash: Red pepper,
6 each: Eggs,
1 cup: Milk,
1 dash: Pepper,
2 cup: Canned tomatoes,
1 tbsp: Margarine,
1/2: Pepper,
6 tbsp: Cornstarch,
1: Baking powder,
1/2: 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
Source from luhu.jp
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
Source from luhu.jp