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Jack Barnard's Spanish Omelet Recipe
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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. Source: SHARON BARNARD DIBBLE
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