Spanish Omelette
Ingredients:
4 eggs;
3 small potatoes; thinly sliced
1 small onion; thinly sliced,
3-4 cloves of garlic; crushed,
1/2 cup blanched mushrooms, (optional)
Few spinach leaves; blanched coarsely chopped, (optional)
Salt to taste,
1/2 cup olive oil.
Method:
Heat some oil in a heavy bottom pan, add potato slices to it. Sprinkle some salt and cook from both sides by flipping over till they are cooked. Add onion slices and cook till they are soft too. Then add garlic, mushrooms and spinach and saute well. Beat eggs and add salt to taste. Add more oil to the pan if needed and let it heat. Then pour the mixture into the pan, stir to coat the veggies or hold the handle of the pan and shake well. Cover and let it cook from bottom on low flame. Pour some oil from the sides of the pan and then flip over. Let it cook and then remove in a serving plate. Cut into equal size slices and serve.
