Spanish Omelette

 Hello all,

 Today is Saturday, now 11 AM in Johannesburg. It's chilly outside. And here I am at my study desk, with a teacup in my hand, wondering what to do to take a break from work. Ya, it is Saturday and I am working, that's how life goes for the people who are at emergency services like Police, Doctors (the real ones, not like me). security personnel and also people like me who are in academia. We are like ATMs,  working  24 X 7. Writing is my staple way to relax, so here I am again on my blog. This piece is going to be a part of my food diary, which I have recently started. Today I am going to write how to prepare the Spanish omelette in the easiest, laziest way.

A few days back, on a sunny morning, my flatmate and I realized that we had only 4 eggs in the fridge, and as they were placed at the innermost corner of the fridge, it got frozen. Initially, we planned to make a normal omelette for breakfast. With that in mind, we opened the egg basket and found that all the eggs were broken but not in a messy situation because they were frozen. We decided not to keep those eggs any longer in the fridge thinking that they might rot. We shuffled through various egg recipes on the internet and decided to go with the Spanish omelette. It is a very easy one requiring few ingredients. 

So here is the recipe,

Ingredients: A medium-size potato, 2/3 chillis, salt, butter, milk and 4 eggs (of course there were 4 left).

Method: Peel off the potato, cut it into small pieces and then boil it. Meanwhile, break the eggs in a bowl, add a pinch of salt, pieces of green chillis, half a cup of milk and mix them very well. We do not have an electric blender, so we mixed by hand with a fork for around 10 minutes. By this time the potatoes are boiled, drain off the water, smash them (of course not on the wall, but in a bowl) with a little bit of salt and butter. When both the beaten eggs and mashed potatoes are ready, turn on the heat to the highest temp, put the pan on it. After a while, when the pan is hot enough, pour a little amount of oil/butter, wait for a min, then pour the beaten milk, turn the heat to the minimum. Now divide the mashed potatoes in a couple of pieces, and put them in the pan evenly. Cover the pan with the lid. After a few minutes, eggs will gain some volume and becomes fluffy. If it takes a longer time, you can raise the heat, but only to medium heat. Put a fork in the egg, if there is egg strain on the fork, wait for a couple of minutes more. But if there is no strain, voila, your Spanish omelette is ready. Garnish with coriander leaf and serve hot.  I made it only with potatoes, but in principle, one can add more chopped vegetables like carrots, capsicums, etc. So finally, the Spanish omelette is done, enjoy the meal!