Spanish Omelet

 

1 Cup(s) Onion, chopped finely
1/2 tsp.  Salt
1 Dash(s) Red pepper
6 Eggs
1 Cup Milk
1 Dash Pepper
2 Cups Canned tomatoes
1 Tablespoon Butter
6 Tablespoons  Cornstarch
1 Baking Powder

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.