Spanish Omelette

I am assuming that you are using a small pan for the omelette. Hence, I have mentioned the quantity required for 1 egg . If its a big pan use 2 eggs, no need to worry about flipping it .. there is no flipping involved ( such a relief no? )


Egg - 1
Milk - 1 tablespoon

Capsicum - finely chopped (1/2 of a small capsicum)
Onion - small square pieces (1/2 of  a small  onion)
tomato - small square pieces ( 1/2 of a small tomato)
Cheese

Salt n Pepper

Beat the eggs with milk. add salt and pepper according to taste and beat it nicely.

Keep the pan on stove in low flame. The cooking process involves 2 minutes, so you dont want to burn your egg. Hence the flames heat should be very less.

 Pour some oil.

Pour the egg onto the pan. Spread the capsicum first , then onion and tomato. Grate some cheese on top of that. Now cover the pan. Let it cook for 2 minutes.

Take the pan and slowly transfer the omelette onto a plate with the vegetable side up.

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I would have posted a photo along with this, but unfortunately didnt take any pic last night when I made this.
I got this recipe from a cookery book .

I am using a stove with 2 burners. So the omelette came out well in big burner kept in simmer, compared to the smaller burner. I think the heat intensity was less in big burner which helped the omelette from getting burnt.

I didnt google much for this spanish omelette. Some where I read about adding smashed potatoes as well.
So I did try that . I smashed some potatoes and mixed it with salt n pepper and spread it over the veggies. It just adds the taste and makes it more heavy. But honestly I dont think its really needed.. But you can experiment with whatever you have in your refrigerator.

Okay amigos .. try this omelette and let me know you enjoyed it .



NB : If you drop a piece of egg shell on your egg bowl, try taking it out using another piece of egg shell. It works better than a spoon.