Recipe - Jack Barnards Spanish Omelet

1 cup Onion, chopped finely
One half Salt
1 ds Red pepper
6 Eggs
1 cup Milk
1 ds Pepper
2 cup Canned tomatoes
1 tablespoon Margarine
One half Pepper
6 tablespoon Cornstarch
1 Baking powder
One half 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