Spanish Omelette

About Spanish Omelette

Ingredients

• Eggs 6
• Oil for stewing
• Potatoes, grated unpeeled 2 cups
• Medium onion, chopped 1
• Salt to taste
• Black pepper powder to taste
• Fresh parsley, chopped 2 tbsps
• Medium green capsicum, chopped 1

How to Make Spanish Omelette (Stepwise Photos)

Method

1. Heat sufficient in a large non-stick pan, add potatoes and onion and mix, cover partially and stew gently, stirring occasionally, for 30 minutes, or till the potatoes are softened. Strain the potatoes and onions through a colander into a large bowl and set the strained oil aside.
2. Break the eggs into a large bowl, add 2 tbsps water, salt and pepper powder and beat well. Add this to the potato mixture. Add parsley and capsicum and mix well.
3. Heat a little of the strained oil in a smaller non-stick pan, pour the egg mixture into it and cook on a medium heat. Shape the egg mixture into a cushion with a spatula.
4. When almost set, invert the pan on a plate and slide it back gently into the pan and cook the other side for a few more minutes. Invert twice more, cooking the omelette briefly each time and pressing the edges to retain the cushion shape.
5. Slide onto a serving platter and cool for 10 minutes. Cut into wedges, keep them on serving plates and serve.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps