Sunday, October 29, 2017

Spanish Omelette Recipe | Potato Onion Omelette | Tortilla De Patatas

Jany loves IHOP garden Omelette and this Spanish Omelette. He asks me to make it at home and the lazy me always ignores it stating some reason. Recently, when we went to Flemington Market, we got eggs directly from the farmers in bulk. I wanted to use the eggs as quickly as possible and hence I made this Spanish Omelette for today's breakfast. The quantity mentioned in this recipe is really filling for three of us. (2 adults and a half ticket 😁). Let us move on to the recipe:
Ingredients:
Eggs - 5 
Potato - 3(small) 
Onion - 1(medium sized)
Salt - as required 
Pepper - as required 
Oil - to deep fry

Method:
1. Wash and peel the skin of the potatoes. Cut the potato into slices. It should not be too thick or thin. If thin while deep frying it will become crispy like chips and if it is too thick, it will not cook properly. Similarly, chop the onions as shown below. Take the onion and potato in a wide bowl and add required salt. Mix it all together and keep it aside for 5 mins.
2. Now, heat oil in a kadai for deep frying. When it is hot, add the potato and onion. I fried everything in a single batch. Fry it in low to medium flame for 15 to 20 mins or until it is cooked. When it is done, remove it from the oil. Make sure to drain the excess oil completely. Allow it to cool for sometime.
3. Meanwhile, break open the eggs and beat it well. Add the required salt and pepper.
4. Now, add the fried potato and onion. Gently, give it a stir. Heat a non-stick pan(I used my well-tempered cast iron pan) and add a tsp of oil. Spread it well throughout the pan.
5. Pour the omelette mix to the pan and cook it for 2 to 3 mins in low flame. When the omelette is almost set, close the pan with a plate as shown below and invert the omelette on the plate.

6. Slide the omelette back into the pan carefully and cook for another 2 minutes. When the omelette is cooked completely, switch off the flame.
Slice it and serve it along with coffee/tea for breakfast.
Points to remember:
  • A number of eggs, potato and onion can be adjusted based on your preference.
  • The traditional recipe calls for frying in olive oil and hence I have used olive oil. Any oil can be used based on the availability.
  • Along with this, you can also use bell pepper and greens of spring onion for variations.
  • If you have another pan of the same size, then you can invert the omelette to that pan directly and cook.
  • The potato and onion should be cooked soft and it should not be crispy. Maintain moderate to low flame throughout the frying.
  • To get the pillow omelette with good thickness, make sure to use a small or medium sized pan.
Warm Regards,
Happy's Cook - Divya

No comments :

Post a Comment

Month's Popular Posts