For the Egg-etarians! Something from my kitchen to yours!
Your remedy to quick and small hunger Spanish Omelette with a Bong tinge!
For Mums whose kid cannot make anymore cranks on not having Vegetables!
- Eggs – 4 to 6
- Potato (Alu) – 2 (large) or 4 (baby potatoes)
- Onion (Piyaz) – 1 (large) or 2 (small)
- Green Chilli (Sobuj Lonka) – 3 (small)
- Salad Tomatoes (Tomtom/Tamatar)- 2 (standard ones)
- Carrot (Gajor/ Gajar)- 1/2 to 1 (red or orange coloured)
- Capsicum (Shimla Mirch) – 1
- Cauliflower – 2 to 3 small flowerettes
- Coriander Leaves (Dhania Patta)
- Turmeric Powder(Haldi/Holud) – 1 tsp
- Refined Oil – 4 tbsp
- Salt (noon) – taste wise
- Milk – 60ml
*** To convert the cooking measurements of the ingredients, click here.
Pre Cooking Preparation
- Chop the potatoes, tomatoes and the capsicum into thin dices so that it cooks off easily. Let it rest for a while 🙂 till we start cooking!
- Grate the carrot and keep it aside
- Cut the cauliflower flowerettes into smaller pieces
- Soak the cauliflower pieces and the capsicum pieces in a bowl of luke warm water with added salt and turmeric
- Chop the onions, green chillies and coriander leaves finely
- Mix and beat the eggs with the milk and salt(to taste, I generally mix a lesser amount to avoid a salty omelette) and leave it to settle
- Heat the pan for a minute
Most of our Bengali Mum’s know refined oil as sunflower oil and its generally used at our homes to cook special dishes like puris, halwas (suji)!!! Why don’t you guys check out on what your mom knows about the refined oil and the different varieties available and leave in the comments…I’m sure it will be fun when you get to know.
A small tip! Try using a flat round big non-stick pan, preferably with a lid and see your omelette fluff! Keep the flame low… if you do not want to have a burnt bun!
- Pour the oil into a pan and heat it for a minute
- Add the chopped onion, fry until slight tinge of caramel colour
- Now add the chopped potatoes. Fry for a while around 5 to 7 mins till the potato cooks good enough to next to raw
- Strain the water from the cauliflower and capsicum and add them to the pan along with the grated carrot
- Add turmeric powder and salt. Let it cook for 3 to 5 mins
- Once you see that the vegetables are fried, keep them aside in a plate
- Mix the vegetables to the beaten eggs and allow it to settle
- Again, add 2 tsp of refined oil to the heated pan and pour the mix into the pan. Tip! Make sure the mix spreads across the pan evenly
- Cook for 3 to 4 mins and then cover with the lid. Let it bake for around 5 mins. Remove from pan and serve it in a Flat Bottom Plate with the cooked side to the bottom and slice it the way we slice pizza 🙂
***Quick Tip!!! People who would like to have both sides of your omelette to be cooked, need to cook the other side as well. All you need is a plate large enough the size of the pan. Once one side is cooked remove it to the plate with the side thats cooked. Flip it and place it in the pan again until fried. Once fried, its all good to serve, garnished with a few coriander leaves on top. Remember…Keep the flame low!
You must be wondering that why have I renamed this as Hubby’s Tip! This is because The Spanish Omelette is best prepared by Him and served to me with all Love!
So, I suggest, all the ladies out here, reading my Blog, let your Man cook it for you! It’s fine to have the kitchen messy for once, just to know that the best spice to any cooked food is the “LOVE“.
Best tastes with a large cup of sweet tea or coffee or your favourite juice.