Now here a recipe that takes breakfast to another level. Now haven't I been working more on varied breakfast? It's just that it always feels good to have a happy meal to begin the day with. Ok..by "happy meal" here I mean, healthy and satisfying, if you are thinking otherwise. This is a classic Spanish Tortilla, or you can call it Spanish omelette, loaded with panfried, onions and sliced potatoes, enveloped with the eggy goodness. It's light, healthy and tasty and easy to stir up with minimum and easily available ingredients. It could pass out as a brunch, meal or tapas dish alongside some baguettes and tomato sauce or sweet chilly sauce maybe. By the way a Tapa is an savoury dish, appetizer or snack in Spanish cuisine. So there we go..
1. Beat the eggs, add salt pepper and chopped parsley. Mix and keep aside.
2. Add oil and butter, heat the pan, toss in the sliced onions.
3. Add the sliced potatoes, crushed garlic and chopped chillies, sprinkle some salt and turmeric, cover the pan and allow to cook, stirring in occasionally to make sure they are evenly cooked.(15-20 mins)
4. If the potatoes begin sticking to the bottom of the pan, sprinkle some water and a dash of olive oil and stir. Spread out the potato- onion mix evenly throughout the pan
5. Pour in the beaten eggs mixture evenly over the potatoes.Put the lid back and leave the tortilla to cook on medium flame for about 15- 20 mins. After 20 mins the edges will have been golden and will develop a crust but center still wobbly. It's time for the tricky part! to turn over.
6. To turn over, place a plate upside down on the pan and turn the pan over. Now gently slide the Tortilla back into the pan. Allow to cook for another 3-4 mins. Once cooked transfer to a plate, slice and serve topped with more chopped parsley and grated Parmesan cheese(optional). Serve, enjoy!
Ingredients
- Onions- 2 medium(sliced)
- Butter- 1 tbsp
- Olive oil- 3-4 tbsp
- Potatoes- 400 gms, quartered and finely sliced
- Garlic cloves- 5-6 crushed
- Eggs- 8 (beaten)
- Birds eye chillies- 2 (chopped)
- Parsley/ Coriander leaves- Handful chopped
- Turmeric- 1/4 tsp
- Black pepper to season as per taste
- Parmesan cheese- to season (optional)
- Salt- to taste
Directions
- 1Add black pepper, chopped parsley and salt to taste into the beaten eggs. Keep aside.
- 2In a non- stick pan add butter and olive oil, keep on low heat and add the onions and saute until soft but not brown( about 10 mins). Add the sliced potatoes, crushed garlic and chopped chillies,(I used bird eye chillies to add a pop of color, you can use green chillies as well) sprinkle some salt and turmeric, cover the pan and allow to cook, stirring in occasionally to make sure they are evenly cooked.(15-20 mins)
- 3If the potatoes begin sticking to the bottom of the pan, sprinkle some water and a dash of olive oil and stir. Spread out the potato- onion mix evenly throughout the pan and pour in the beaten eggs mixture evenly over the potatoes.Put the lid back and leave the tortilla to cook on medium flame for about 15- 20 mins. After 20 mins the edges will have been golden and will develop a crust but center still wobbly. It's time for the tricky part! to turn over.
- 4To turn over, place a plate upside down on the pan and turn the pan over. Now gently slide the Tortilla back into the pan. Allow to cook for another 3-4 mins. Once cooked transfer to a plate, slice and serve topped with more chopped parsley and grated Parmesan cheese(optional). Serve, enjoy!
