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Potato Omelette & Tomato Omelette


By niya's world (Visit website)





Potato Omelette

Serves: 4
Preparation time: 30 minutes

Ingredients

50 ml olive oil
1 large onion, thinly cut
Salt to taste
Ground black pepper to taste
400 g potatoes, peeled and thinly sliced
6 eggs, lightly beaten
1/2 teaspoon salt

Method

Heat 15 ml olive oil in a large skillet.

Add sliced onions. Saute for 10 minutes till soft and brown. Remove to a large bowl.

In the same skillet, heat 25 ml olive oil. Add thinly sliced potatoes. Cook till golden brown for about 10 minutes. Toss potato slices with spatula. Drain on tissue paper.

In a bowl mix remaining oil with fried onions, eggs, 1/2 teaspoon salt and pepper.

Sprinkle potatoes with salt and pepper.

Add potatoes to egg mixture. Toss to coat well.

Return skillet to high heat. Add egg mixture when hot and immediately reduce heat.

Cook omelette for 4 minutes undisturbed till bottom ids golden and egg is three quarters set.

Shake pan to stop the egg from sticking.

Place a lightly oiled, large heat - proof plate upside down over the omelette.

Flip skillet to turn omelette over.

Set omelette back in skillet to cook the other side. Cook till golden. Shake omelette from the pan. Slice on to plate. Serve hot.

Recipe Credit- Chef Jeff Pelaez



Tomato Omelette

Serves: 4
Cooking time: 30 minutes

Ingredients

1 cup besan ( gram flour )
1/4 cup whole wheat atta
2 onion, finely chopped
2 tomatoes, finely chopped
1/4 teaspoon turmeric powder
1/2 teaspoon red chilli powder
Salt to taste
1/4 cup coriander leaves
Water for mixing ( approximately 1/2 cup to 3/4 cup )
1 tablespoon oil

Method

Mix besan and whole wheat atta with finely chopped onions, tomatoes, turmeric powder, red chili powder, salt and chopped coriander leaves. Add water and the batter should be of dropping consistency.

Heat dosa tawa. Apply little oil. Pour a ladleful of batter and spread it in a circle of 1/4 - inch thickness. Cover with a lid and cook on a medium heat for 2 - 3 minutes. Turn it over and cook other side. Serve with green chutney / tomato sauce / coconut chutney.

Photo credit - Mi chef



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