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