Name: Spanish Omelette recipe by Rashmi Ahuja at BetterButter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 3 medium potatoes (400g); 1 small onion, diced; 2 cloves Garlic, finely chopped; 1 ripe tomatoes, sliced; 8 eggs; 2 tbsp oil; 1 tbsp Butter; 1/2 tsp salt (according to taste); 1/4 tsp pepper (according to taste); Fresh coriander, chopped

ABOUT Spanish Omelette RECIPE

I love omelettes and this one is my favorite. I learned about it when a friend made it for a weekend get together. I absolutely loved it. In this recipe, I have added garlic and fresh tomatoes, which makes it even more delicious.

Ingredients Serving: 4

3 medium potatoes (400g)
1 small onion, diced
2 cloves Garlic, finely chopped
1 ripe tomatoes, sliced
8 eggs
2 tbsp oil
1 tbsp Butter
1/2 tsp salt (according to taste)
1/4 tsp pepper (according to taste)
Fresh coriander, chopped

Instructions

Preheat the oven to 180C.
Peel the potatoes and thinly slice them. Heat oil in the pan (oven compatible) on a medium heat. Stir in the garlic followed by onions. Let it cook for 3-5 minutes and then add in the potatoes.
Season with salt and pepper and let it cook for 10-12 minutes until the potatoes have softened, stirring in between. Once cooked, take cooked onions and potatoes out of the pan in a bowl. Leave them aside.
In a mixing bowl crack the eggs, season with salt and pepper and whisk them well. Return the pan back on low heat and melt the butter. Pour half of the whisked egg mixture in the pan.
Layer out cooked onion-potatoes and cover it with rest of the egg mixture. Place sliced tomatoes on the top and then carefully put the pan inside the oven. Cook the omelette for 12-15 minutes until eggs are not runny anymore.
Remove from the oven and let it rest for 5-10 minutes. Garnish it with freshly chopped coriander, cut into slices and serve.

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