Jack Barnard's Spanish Omelet Recipe

Name: Jack Barnard's Spanish Omelet
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup onions finely; 1/2 salt; 1 dash red pepper flakes; 6 large eggs; 1 cup milk; 1 dash black pepper; 2 cups tomatoes canned; 1 tablespoon margarine; 1/2 black pepper; 6 tablespoons cornstarch; 1 x baking powder; 1/2 x salt

Servings: persons

1 cup onions finely
1/2 salt
1 dash red pepper flakes
6 large eggs
1 cup milk
1 dash black pepper
2 cups tomatoes canned
1 tablespoon margarine
1/2 black pepper
6 tablespoons cornstarch
1 x baking powder
1/2 x salt

1
SAUCE:Put onions in a pan with a little water and cook until partly done.
2
Add tomatoes, salt, pepper, red peppers and margarine.
3
Simmer very slowly for 3 hours until thick.
4
EGGS:Beat eggs, cornstarch, milk, salt, pepper and baking powder.
5
Put a little margarine in skillet and heat.
6
Cook egg mixture until set, then flip over and cook other side.
7
Put on plate and fold over.
8
Fill with tomato sauce.

426

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 cup onions finely, 1/2 salt, 1 dash red pepper flakes, 6 large eggs, and more.

Yes, Jack Barnard's Spanish Omelet falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Jack Barnard's Spanish Omelet

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