Spanish Omelet
2 Tablespoons Melted Butter 1 Tablespoon Chopped Onion 2 Tablespoons Cornstarch 11/4 Tablespoons Barley Flour 13/4 Cups Strained Tomatoes 1 Tablespoon Chopped Sweet Pepper 1 Tablespoon Capers 2 Tablespoons Chopped Mushroom Dash of Tobasco 4 Eggs 1/2 Teaspoon Salt Pepper to Taste Brown the onion in the butter and add the flour and cornstarch. Stir in the flour and cornstarch. Stir in the tomato, stirring till it thickens, and add one-quarter of a teaspoon of salt and the the eggs till well mixed, add the water, and season with 1/2 teaspoon of salt and pepper to taste. Cook on a buttered omelet pan. Spread part of sauce over it, fold and dress with the remainder of the sauce