How to Make Spanish Omelet Indian Style | Spanish Omelette Recipe | Breakfast Recipe

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil has a higher smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee adds a rich flavor, while margarine is often less expensive.

Peel and slice 4 medium-sized potatoes into thin rounds.

Chop 1/2 cup of coriander leaves finely.

Blend green chilies in a mixer to make a paste.

Heat oil in a pan until hot.

Add chopped onions to the pan without browning them, just to soften.

Add the sliced potatoes to the pan and mix well, cooking for about 10 minutes until tender, stirring occasionally.

Once the potatoes are tender, mash them slightly but leave some chunks for texture.

Turn off the heat and mix in the green chili paste, salt, and black pepper according to taste.

Add the chopped coriander leaves and mix everything well.

Let the mixture rest for 10 minutes to combine the flavors.

In the same pan, add 2 tablespoons of oil and heat it until hot.

Pour the potato and egg mixture into the pan, spreading it evenly.

Cover the pan and cook until the sides are set and golden brown.

To flip the omelet, place a plate over the pan and invert it, then slide it back into the pan to cook the other side.

Add 1 tablespoon of oil to the pan before returning the omelet to cook the other side on low heat for about 5 minutes until cooked through.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens