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Recipe: Jack Barnard's Spanish Omelet
Similar Categories: Jack, Barnards, Spanish, Omelet
JACK BARNARD'S SPANISH OMELET
Yield: 2 Servings
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 Posted July 20, 1997
Yield: 2 Servings
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 Posted July 20, 1997
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