Spanish Omelet

(Indianised to my taste obviously)

My fascination for egg recipes knows no bounds. I always keep inventing with Omelet when we have Bread-Omelet for breakfast or whenever I order it from outside (from 5 star hotels to roadside sandwich stalls), I try to customize it. I've heard about Spanish Omelet and started hunting for the recipe online. I found some authentic recipes. I realized that hubby dear may not prefer the taste of so much of potaotes. So I Indianised my recipe. Try it out.









Ingredients (For 2 omelets)

1. Eggs- 4
2. Potato - 2 small
3. Mushrooms - 5-6, chopped very finely
4. Tomato - 1
5. Green Chilly - 1
6. Paparika - 1 tsp
7. Seasoning of your choice - 2 tsp
8. Salt to taste
9. Olive OIl - 1 tsp per omelet
10. Olive oil - 1 tbsp (for frying the potatoes and mushroom)

Method:

1. Cut potatoes and mushroom into evenly sized small pieces
2. Boil them (optional - I did this so that I dont have to fry it for too long in oil. If you don't boil them, you will need more oil for frying the potatoes and mushroom)
3.  Heat olive oil in a pan.
4. Add potatoes and mushroom and cook till dry.
5. Add salt, required seasoning.
6. Mash it a little.
7. Beat 2 eggs well.
8. Add half the green chilly and tomato cut into small pieces.
9. Add required salt and beat well.
10. Add half the potato and mushroom mix and beat well.
11. Heat the pan and add 1 tsp olive oil.
12. Add the beaten egg mix and spread evenly to make a thick mould.
13. Reduce flame to low and cook covered with a lid.
14. After 3 minutes, turn the omelet over (This is the difficult part, to turn it without breaking it. Cover the pan with a plate and turn it upside down, taking care not to burn your fingers. Then gently slide it back to the pan for the other side to cook.) Mine still gave away - guess it comes with loads n loads of experience.
15. Serve with toast.