Spanish Layered Eggs

About Spanish Layered Eggs

Ingredients

• Eggs 9
• Salt to taste
• Black peppercorns, crushed to taste
• Butter 6 tsps
• Oil 6 tsps
• Large onion, diced and layers separated 1
• Large green capsicum, diced 1
• Large red capsicum, diced 1
• Large yellow capsicum, diced 1
• Button mushrooms, sliced 8 to 9
• Medium tomatoes, skinned, seeded and diced 2 to 3
• Hung yogurt 3 tbsps
• Fresh cream 3 tbsps

How to Make Spanish Layered Eggs (Stepwise Photos)

Method

Additional Tips and Tricks

1. To make one omelette, break 3 eggs and separate the yolks and whites and put them in separate bowls. Add salt and crushed peppercorns to the yolks.
2. Beat the egg whites with an electric beater till fluffy. Beat the egg yolks too.
3. Heat 1 tsp butter and 1 tsp oil in a non-stick pan, add some onion and saute for 1-2 minutes. Add some green capsicum, some red capsicum and some yellow capsicum and mix.
4. Add some mushrooms and some tomatoes, mix and saute for 1-2 minutes.
5. Heat the grill mode of the oven.
6. Heat 1 tsp butter and 1 tsp oil in another non-stick pan, pour the eggs into it. Add some of the sautéed vegetables.
7. Keep the pan in the oven and grill till the top turns a light brown. Bring the pan out of the oven and transfer the omelette onto a plate. Similarly make 2 more omelettes.
8. Mix together hung yogurt and cream in a small bowl.
9. Keep one omelette on a serving plate, spread some yogurt-cream mixture over it, keep another omeltte over it and spread some yogurt-cream mixture over this one too. Keep the third omelette on top and serve.

About chef

Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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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