Spanish Omlette


 

Spanish Omlette
Tortilla Espanol
Recipe: Sanjay Hingorani

For 3 people

Main Ingredients:

6 eggs beaten
2 large potatoes thin sliced. (Not wafer thin)
3 large Onions sliced
Salt
Olive oil
Here one can also add:
Mushrooms
Bacon
Parsley
Garlic
 
Method:

Fry potatoes slices till lightly golden. Add the onions halfway as they burn easily. They are done when they turn golden.

Take an 8in non stick 2in deep pan. Add 1tsp Olive oil add garlic. Add the potato slices and the onions on top. Pour the beaten eggs. Do not mix. Let it set. Cook till golden on one side, then flip. Take a plate cover the pan, flip. Put the omlette back and cook the other side. Now becoz the pan is small and deep, the omlette cooks like a pie. Cut it like you would a cake and serve triangle pieces with the sauce or chutney of your choice. Done.

Some people also add cheese.
 
Eat, Enjoy, Repeat !

Cheers
Sanjay

Comments

Post a Comment

Popular posts from this blog

Steamed Dhoklas

Image
  Steamed Dhoklas Recipe: Sanjay Hingorani derived from Hebbars Kitchen Ingredients: 1 n 1/2 Cups of Besan 2 tsp Rava 1 tsp GnG paste 1 tsp Green chilli paste 1/2 tsp Turmeric powder 1 cup Water 2 tbsp Oil Salt Others: 1 sachet Eno fruit Salt 2 tbsp dessicated coconut 2 tbsp fresh chopped coriander Tadka: 1 tsp Black mustard seeds 1/2 tsp Jeera 3-4 Green chillies slit A few curry leaves Oil Make sugar water of 1 tsp Sugar 5 tsp water Method: In a large mixing bowl add the above ingredients and mix slowly and continuously so as to avoid lumps. Add the water slowly and little at a time. Cover and keep the batter aside for 10 mins. I made the Dhoklas in the Idilis steamer. Used a large 5ltr cooker without seeti. 3 layers X 4 made 12 Dhoklas each time. Went 2 rounds. Made 24 in all. Ate 8. Add 1 n 1/2 cups water in the cooker. First try empty trays to see if the lowest tray is above water level. Then load the trays. Don't want the Dhoklas swimming. Add eno in the batter and immediately
Read more

Chicken "Audi" Kebabs

Image
  Chicken "Audi" Kebabs Recipe: Sanjay Hingorani Ingredients: 500gms chicken mince Add: 2 tbsp Gram flour / Chickpeas flour / Besan sieve it 1 tbsp finely chopped ginger 1 tsp Red chilli powder 1 tsp Cumin powder 1 tsp Parsely 1 tsp Coriander powder 1 tsp Tandoori Masala 1 tsp Salt Juice of 1 lime 1 tbsp Coriander chopped In a large bowl, mix everything together with your hand, squeeze the mix, make sure all the masalas have been brought together, keep mixing for a while. Massage them. Keep in fridge to marinate for at least an hour. Bring it out the mix, put a small katori in the middle and put burning coal and pour 1 tsp ghee. Smoke the mix to bring that tandoor effect. Rub oil in your palms take a scoop of the mix and turn it into a ball and then flatten it by pressing it down. It needs a little practice. You can use an ice cream scoop if you have. Make a few of the round kebabs, I made 7 for 3 people. Cover and keep in fridge for 30 minutes or so. We need to shallow fry o
Read more

Garlic Herbed Bread Loaf stuffed with Cheese

Image
  Garlic Herbed Bread Loaf stuffed with Cheese Recipe: Sanjay Hingorani Ingredients: 2 Cups Maida 1 tsp Salt 2 tsp Italian seasoning 1 tsp mixed Herbed seasoning 2 tbsp Olive oil 1 tsp Dry Active yeast. 1/2 Cup water, go 20 seconds in the microwave 1 tsp Sugar 1 cup grated cheese for the stuffing. 3-4 cloves chopped garlic. Method: Mix the yeast and sugar in the warm water. Not hot. Warm. Keep in dry warm place for 10-15 mins. You will see the water frothing. The yeast is activated. In a large mixing bowl add all the above ingredients. Mix well. Keep 1 tsp Italian seasoning aside. Add the yeast water. Mix well. You will see the dough falling into a crumble. Add 1/4 cup more water. Now bring it on the table and knead knead knead. For a good 5mins. Use dry maida powder so it dosent stick to your hands. Make a huge ball out of it. Apply oil to the mixing bowl. Keep the ball in the centre. Apply oil to it. Cover with a cloth and keep in a warm dark place for the first proofing. After 2 hou
Read more