Thursday, 26 March 2015

Spanish Omelette

For this third and last day of BM #50 I am choosing from a List_of_potato_dishes. I was looking for something different and easy to try. So I picked up Spanish omelette.

I invariably end up cooking omelette every other day for dinner. H loves to have omelette with sambar rice. So I was all the more interested to try a different version of omelette. I followed the recipe from here

Spanish omelette is a delicious omelette. It generally includes a lot of vegetables and I have chosen a simple one here. This would serve as a wholesome breakfast as it includes eggs and lot of vegetables. We can also add cheese to it but the version I am giving below doesn't include cheese.


Oil - 2 tsp
Potato - 50 grams (1 small)
Onion - 50 grams (1 small)
Tomato - 30 grams (1 small)
Capsicum - 15 grams (1/4 from a whole capsicum)
Salt - to taste
Pepper powder - 1 tsp
Eggs - 2


Peel the potato and make very thin slices - as thin as possible with a knife.
Beat the eggs and keep it aside. Add salt and pepper powder needed for the eggs while beating.
Take a frying pan - one suitable for making omelettes. Pour oil. Since this omelette is spanish, olive oil is recommended. But I used the normal coconut oil which I use regularly at home.
Spread the potato pieces and place them in the pan. Cook them in medium flame. The idea here is to cook the potatoes in oil. Leave it for about 2 minutes.

Meanwhile chop the onions, capsicum and tomatoes. After cutting the onions, split the layers so that we get thin pieces of onions - similar to that of potatoes.

After 2 minutes flip all the potato pieces. By this time one side of the potatoes should have become light brown. Leave the flipped potatoes for 2 minutes.

Now add the chopped onions and capsicum pieces. Saute for one minute and then add the tomato pieces.
I noticed that my pan had started to show some black patches. So in order to avoid burning, I sprinkled little water and closed and cooked the vegetables in the pan for about 30 seconds. Ideally the vegetables have to be sauted and cooked in oil. Add salt and pepper needed for the vegetables while sauting.

Now spread the vegetables in the pan evenly and pour the beaten egg carefully so as to cover the entire vegetables.

Pour 1 tsp of oil in the sides. Cover and cook in medium flame for 1 minute.

Serve hot!!!! Delicious Spanish omelette is ready!!!