How to Make Spanish Tortilla with a touch of Indian spices
Peel and chop the potatoes into cubes.
Take an 8 inch non-stick pan. Add the oil, finely chopped onion and saute for 1 minute. Then add the potatoes, keep the heat in medium and cook the potatoes without browning it.
Meanwhile break the eggs in bowl and whisk it lightly along with turmeric, salt and pepper.
Once the potatoes are cooked, add the eggs on top of the potatoes. When the eggs leave the sides of the pan, place a plate on top of the pan and gently flip it over, then slide the omelette to the pan again and cook it on the other side.
Sprinkle the coriander leaves on top. If you want you can season it with more salt and pepper on top.
Slice the omelette into wedges or make them into small cubes and serve it along with tomato ketchup.
Recipe courtesy: Taste of Pearl City
Bawarchi of the Week
Chitra Ramachandran is a very talented home cook who is enthusiastic about South Indian Vegetarian cooking styles.