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Jack Barnard's Spanish Omelet Recipe

Serves 2


  • 1 cup onion, chopped finely
  • 1/2 salt
  • 1 dash red pepper
  • 6 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


1. Put onions in a pan with a little water and cook until partly done.
2. Add tomatoes, salt, pepper, red peppers and margarine.
3. Simmer very slowly for 3 hours until thick.
4. Beat eggs, cornstarch, milk, salt, pepper and baking powder.
5. Put a little margarine in skillet and heat.
6. Cook egg mixture until set, then flip over and cook other side.
7. Put on plate and fold over.
8. Fill with tomato sauce.


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Main Ingredient:Egg
Cuisine:European / Spanish
Preparation Method:Fry

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