Ingredients: 5 Whole Eggs,1 Onion – sliced or diced,3 Potatoes (Aloo) – peeled and cut into bite sized pieces,1/2 teaspoon Whole Black Peppercorns – crushed,1/2 teaspoon Paprika powder – or red chilli powder (adjustable),1/4 cup Extra Virgin Olive Oil,Salt – to taste,2-3 Spring Onion Greens – or coriander leaves for garnishing
Time in minutes: 40 Servings: 3 Course: World Breakfast Diet: Eggetarian
Instructions: To begin making the Spanish Omelette, first heat the oil in a small non-stick omelet panAdd the potatoes and onion and saute, stirring continuously till the potatoes are just cooked. This will take about 10-12 minutes.Take the potatoes and onions out of the pan using a slotted spoon and place on a plate.Sprinkle salt, black pepper and paprika on the potatoes and onions and toss to mix.Crack the eggs in a small bowl and sprinkle the salt. Whisk thoroughly until fluffy.Add the fried potatoes to the eggs and mix again.Keep 1 tablespoon of oil in the omelet pan and drain the rest.Pour the egg-potato mixture to the pan. Cover and cook on low heat till the bottom is lightly browned and the top is no longer jiggly.Loosen the bottom of the omelette using a flat spatula to release the edges. Place a flat large plate over the pan and carefully slide the omelette onto it.Slide the omelette back on to the pan, uncooked side down this time, cook till the eggs are done on either side.Cut a wedge from the Spanish Omelette and serve garnished with onion greens.Serve the Spanish Omelette along with Banana Almond & Prunes Smoothie for a wholesome breakfast.