Spanish style omelets (tortillas) with Indian spices are very tasty and very yummy appetizer. One way to make this is with the boiled potatoes, but I like this omelet best when the potatoes are fried with the onions until crispy on the outside. This requires a bit more attention at the stove, but the blend of flavors is worth the effort.
Families vary in how they prepare this dish, some like more garlic less onion, others use Garam masala or chicken masala; still others might prefer a different ratio of potatoes to eggs. Seasoning is only a suggestion; feel free to adjust the spices to suit your own preferences.
- Potatoes – 2 large potatoes
- Onion – 1 large, chopped
- Oil – 2 to 3 tablespoons
- Salt – To taste
- Pepper – ¼ tsp
- Coriander leaves – 2 to 4 tablespoons chopped
- Eggs – 5 eggs (or more for a thicker tortilla)
- Cumin – 1 teaspoon (Optional)
- Turmeric – 1/2 teaspoon
- Garam Masala – 1 teaspoon
- Chilly powder – 1/4 teaspoon
- Peel and chop the potatoes into 1/4″ cubes. Wash the potatoes two or three times in fresh bowls of water and set them aside to drain thoroughly.
- Heat the oil over medium-low heat in a non-stick frying pan. Add the onions and potatoes, cover, and cook for about 10 minutes, stirring occasionally, until the potatoes begin to soften but are not quite tender enough for eating.
- Add salt, turmeric, masala, chilly powder and pepper to taste. Increase the heat to medium and continue cooking the potatoes, uncovered now, for another 5 to 10 minutes, to crisp the onions and the outside of the potatoes. Every few minutes use a wide spatula to loosen the potatoes from the bottom of the pan and turn them over.
- Add the coriander leaves and cook for another minute. When the potatoes are tender with a golden crust and bits of onion have burnt and turned crispy, remove the pan from the heat and allow it to cool for a few minutes.
- Transfer the potatoes to a bowl. Beat the 5 eggs in another bowl with little bit salt. Add the eggs to the potatoes.
- The last step is, return the mixture to the pan and cook it in medium heat on both sides. Cook one side 5 to 7 minutes, until the bottom of the omelet is set. When the edges start cooking push them inside. To cook the other side, put a plate over the tortilla and flip it. Slide the tortilla back in the pan. Cook the tortilla other side and push the edges inside. Serve it immediately.