Tortilla De Patatas | Spanish Omelette
Potatoes & onions are the vegetables I used as it was authentic. You can add your choice of finely chopped vegetables in additions to potatoes & onions.
We Indians love our food to be little spicy & when it comes to me I love food much spicier than the normal limits. Tortilla De Patata is very mild in taste, so to satisfy my taste buds I added a pinch of chili powder along with black pepper to make it spicy.
To know what my other friends are cooking, check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44.
Prep Time-10mins | Cook Time-20mins | Serves-3people
Ingredients
2Potatoes thinly slices
1medium onion chopped
6Egg whites
Few cilantro leaves chopped
2Tsp Black Pepper / chili powder for taste { Adjst as needed}
Salt for taste
2Tbs oil for potatoes & onion + 1Tbs oil for omelete
Directions
- Thin slice potatoes as shown in the picture.
- Heat a non-stick pan with oil. To that add potatoes & onions.
- Cook on medium heat for few minutes, then check if potatoes are cooked by pricking them with a tooth peck.
- Once potatoes are cooked perfectly, switch off heat & keep aside.
- Mean while break eggs in to a big bowl while separating yellow from whites.
- Add enough salt & pepper & whisk it lightly.
- Add cooked onions & potatoes to the egg mixture along with coriander leaves. Mix in well. Adjust salt & pepper if needed.
- Heat a non-stick wide pan with oil & add the egg mixture to it.
- Cook on low heat till a nice crust is formed. Now flip carefully & cook other side too.
- Do a tooth pick check & if it comes out clean switch off heat.
- Transfer it to a plate. Cut in to pieces & serve.
Note
- I made 2 mini omelette's with this recipe.
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Directions
- Thin slice potatoes as shown in the picture.
- Heat a non-stick pan with oil. To that add potatoes & onions.
- Cook on medium heat for few minutes, then check if potatoes are cooked by pricking them with a tooth peck.
- Once potatoes are cooked perfectly, switch off heat & keep aside.
- Mean while break eggs in to a big bowl while separating yellow from whites.
- Add enough salt & pepper & whisk it lightly.
- Add cooked onions & potatoes to the egg mixture along with coriander leaves. Mix in well. Adjust salt & pepper if needed.
- Heat a non-stick wide pan with oil & add the egg mixture to it.
- Cook on low heat till a nice crust is formed. Now flip carefully & cook other side too.
- Do a tooth pick check & if it comes out clean switch off heat.
- Transfer it to a plate. Cut in to pieces & serve.
Note
- I made 2 mini omelette's with this recipe.
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