Title: Spanish Omelet Filling
Categories: Egg Ethnic
Yield: 3 Servings

3	md	Onions; chopped
3	tb	Oil, olive
15	oz	Tomato sauce
2	md	Green peppers; chopped
2		Bay leaves
1/2	ts	Oregano, dried; crushed
1/4	ts	Marjoram, ground
1/4	ts	Thyme, ground
1/4	ts	Chili powder; to 1/2 ts.
1/8	ts	Hot sauce
1/8	ts	Pepper
	ds	Salt

Saute onion in oil until translucent. Stir in remaining ingredients, and simmer 20 to 30 minutes.

NOTE: Filling may be made a day in advance and stored in refrigerator. Before serving, place filling in a saucepan and heat thoroughly.

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