Spicy Spanish Omelette
This omelette is simple, fluffy, and heats up your taste buds. A classic of Spanish cuisine but easily fused with spices from around the world.
Cut potatoes into large slices, each slice approximately 3 mm thick, and set aside
Place a non-stick pan (or skillet) on high heat and add vegetable oil
Cut onions into thin, lengthwise slices
After the oil has been on the pan for 1-2 minutes, add onions to the pan and stir evenly
After 2-3 minutes and the onions have slightly browned, add potatoes to the pan and stir
Add salt and cover the pan with a lid. Allow the ingredients to cook for 10-15 minutes on high heat until the onions have caramelized and potatoes have cooked through. Ensure the potatoes do not break shape when pierced with a fork, but they should pierce easily.
While the contents in the pan are cooling, crack the eggs into a mixing bowl and lightly beat them.
Transfer the potatoes and onions to the mixing bowl. Add red chilli powder, black pepper powder, coriander powder, other spices, and a handful of chopped cilantro if you wish. If you wish to add green chillies for extra spice, mix them in now.
Gently stir the mixture. Expect the potatoes to be red-brown. Ensure the potatoes are not crushed while stirring.
Once stirred, set the mixture aside for 15 minutes.
Heat the same pan to high heat and pour in the mixture until the pan is ¾ filled to the top. Cook on this side for 1.5 minutes
Place a plate on top of the pan and flip the omelette onto the plate. Then, gently slide the omelette into the pan so that it can cook on the other side. Set the heat to low and cook for 2-3 minutes.
Check if the omelette is cooked by piercing through it with a fork or touching the top and seeing that it is firm.
Transfer the cooked omelette to a serving plate either by flipping the pan onto the plate or gently sliding the omelette from the pan. Cut into 8 slices like a pizza and garnish.