Desi-Spanish Omelette (V) from Desified

By Erin Brown
Related Categories: Cookbook Confidential

“This is a classic Spanish omelette with a punchy Desi twist. You can boil the potatoes the night before to save time, and cook the omelette fresh for Suhoor, or else prepare it completely the night before and enjoy it either cold or reheated.” Zaynah Din, author of Desified

Serves 2

500g (1lb 2oz) potatoes, sliced

2 tablespoons ghee

1 white onion, sliced

2 garlic cloves

1 teaspoon chilli powder

1 teaspoon garam masala

½ teaspoon ground turmeric

1 tablespoon tomato purée

6 eggs

3 tablespoons fresh coriander, chopped

Salt and black pepper

Cook your potatoes in a pan of boiling salted water until just tender, then drain in a colander and set aside.

Heat 1 tablespoon of ghee in a large frying pan. Add the onions and garlic and cook for 3–4 minutes, until they are golden brown, then add the spices and tomato purée, with a splash of water if the pan is dry, and cook for 2 minutes, until fragrant. Gently stir in the potatoes and coat them in the masala, then set this aside to cool while you prepare the eggs.

Break your eggs into a separate bowl, season with salt and pepper, and whisk until well combined. Once your potato mixture has cooled, add it to the eggs along with the coriander and gently mix to combine.

Tip all the mixture back into the greased frying pan and cook on a medium heat with the lid on until it’s almost set. Gently flip or slide it out on to a plate, then flip it back into the pan and cook for another 3 minutes.

When the omelette is cooked through and both sides are lightly golden brown, slide it on to a plate and cut it in half to serve.