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Jack Barnard's Spanish Omelet Recipe - Printable Version

Serves 2



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.