Jack Barnard's Spanish Omelet

2 servings
Eggs Spanish
Breakfast Brunch Fry Eggs Spanish

1 cup on chopped finely
1/2 t
1 dash pepper
6 ea s
1 cup k
1 dash per
2 cups canned atoes
1 tablespoon garine
1/2 per
6 tablespoons nstarch
1 ing powder
1/2 t

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 slowlyfor 3 hours until thick.EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder. Put alittle margarine in skillet and heat. Cook egg mixture until set, thenflip over and cook other side. Put on plate and fold over. Fill withtomato sauce.Source: SHARON BARNARD DIBBLE NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000 NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000


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