Recipe for Spanish Omelette
Spanish Omelette or Spanish tortilla is an egg recipe in which eggs, potatoes and onions are combined to make a delicious and hearty breakfast.
Equipment
- Mixing bowl
- Flat bottomed Pan
Ingredients
- 4 Eggs
- 2 tbsp Oil
- 1 tbsp Salted Butter
- 1 medium-sized Onion, cut into thin slices
- 3 Medium-sized Potatoes
- 1 tsp Salt
- ½ tsp Black Pepper Powder
- 2-3 Green Chillies; finely chopped
- 1 tbsp Finely Chopped Fresh Coriander Leaves
Instructions
- Wash the potatoes. Peel them and cut them into thin slices. Then boil them in water till they are 80% done. Remove and strain.
- In a pan, heat oil. On medium heat, fry green chillies.
- When the chillies are fried well, add onions and fry them till they are slightly brown. Keep aside.
- In a separate bowl, beat the eggs with 3/4 teaspoon salt, black pepper powder, and coriander leaves. Transfer the fried chillies and onions to this egg mixture.
- Take a fresh pan. Apply oil on its surface and spread a layer of potatoes. Sprinkle some salt over it. Keep on medium heat and cook until the potatoes brown a bit.
- Now add the egg mixture.
- Cover the eggs with another layer of sliced potatoes. Sprinkle some salt on the potatoes.
- On low to medium heat, let it cook for about 5 minutes.
- Cover this pan with a plate and flip the half-done Omelette to the plate. By flipping, the uncooked part of the Omelette will be at the bottom and the cooked part on the top.
- Apply 1/2 tablespoon of salted butter to the pan.
- Now slowly and carefully slide the Omelette from the plate onto the pan. Now the uncooked part will be in direct contact with the pan.
- Continue cooking at low to medium heat for another 3-5 minutes. Apply the rest of the salted butter on the sides.
- Then transfer to the serving plate. Garnish with any herb of your choice. I garnished it with chopped coriander leaves and rosemary.