Jack Barnard's Spanish Omelet

Directions

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.