OMELETTE TOMATO (2)

1 lb. of tomatoes
1/2 lb. of breadcrumbs
1 large Spanish onion
3 eggs
2 oz. of butter
pepper and salt to taste

Stew the finely chopped onions in the butter for 20 minutes in a covered-up saucepan, add pepper and salt, cut the tomatoes up, add these to the other ingredients. Let all simmer for 20 minutes; pour the mixture over the breadcrumbs, add the eggs well beaten, mix all up thoroughly, and turn the mixture into one or more well-buttered shallow tins. Bake the omlette in a quick oven for 10 to 15 minutes.