Spanish Omelette

Ingredients:
Eggs – 4
Onions – ½ cup (finely chopped)
Capsicum – ½ cup (finely chopped)
Potato – ¼ cup (boiled, peeled and grated)
Oil/butter – 1 tbsp
Salt – to taste
Pepper – to taste
Coriander leaves – 1 tbsp (finely chopped, optional)
Dried Basil – 1 tbsp (optional)

Procedure:

1. Crack the eggs in a bowl and add salt and pepper to taste. Whisk it well and keep aside.
2. Heat oil in a pan and fry the onions and capsicum till the rawness disappears.
3. Add the grated potato, salt and pepper. Combine well and fry for about 2 minutes.
4. Pour over the eggs into the pan and make sure the pan is completely covered with egg mixture. If any gaps are found, use your spatula and cover them by adjusting the egg mixture.
5. Add the coriander leaves and basil on top of the egg mixture.
6. Keep it in low flame and let it cook till the edges start leaving the pan or a nice crust forms on the bottom.
7. Carefully flip the omelette onto the other side and let it cook on this side for about a minute.
8. Remove from heat and serve with toasted breads and juice.

Note: I saw this recipe on a website and found it interesting. So gave it a try and it was yummy. Serve it for breakfast along with some bread and ketchup. It is healthy and filling too 🙂

Basil is totally optional. I am a big fan of basil and so added it for extra flavor.

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