Jack Barnard's Spanish Omelet

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