SERVES 2
This is my take on the Spanish omelet, Tortilla Española, with an Indian twist. Hence the name Tortilla India. 😊 The green chilies and the smoked paprika give this omelet a spicy kick. The texture of this dish is a mix of soft, due to slow cooked eggs, and crisp, due to the layer of potatoes. This omelet makes for a good breakfast eat or a side dish with lunch or dinner. Enjoy it with spicy ketchup or mustard.
4 eggs
½ cup finely chopped red onions
1 potato, peeled and thinly sliced
2 green chilies, finely chopped
½-in ginger, peeled and finely chopped
2 tbsp cilantro, finely chopped
1 small tomato, thinly sliced
¼ cup extra virgin olive oil
½ tsp smoked paprika
¼ tsp turmeric
½ tsp salt, adjust to taste
½ tsp fenugreek leaves, crushed
½ tsp chaat masala, optional
1 Break the four eggs in a bowl and beat them. Add the onions, green chilies, ginger, cilantro and ¼ tsp of salt and mix well.
2 Heat the oil in a 10-in non-stick omelet pan over medium-high heat. When the oil is hot, reduce the heat to medium and layer the pan with the potato slices. Sprinkle ¼ tsp of the paprika, turmeric and remaining ¼ tsp of salt over the potatoes. Layer the tomato slices on top of the potatoes.
3 Pour the egg mixture over the layers of potato and tomato slices and spread evenly. Cover the pan with a lid and cook for 10 minutes. Then reduce the heat to low and cook for another 10 minutes, till the eggs are fully cooked and not runny.
4. Run a spatula around the edge of the pan to ensure that the omelet will detach easily from the pan. Place a plate upside down on the pan. Remove the pan from the heat and turn it upside down such that the omelet transfers to the plate.
5 Garnish by sprinkling crushed fenugreek leaves, remaining ¼ tsp of paprika and chaat masala (optional) over the omelet and the plate.
Serve hot with spicy tomato ketchup or mustard.
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