Recipe adapted from here
Spicy version of Spanish Omelette...
Onion-1, sliced lengthwise
Chilly powder-1/2 tsp (optional)
Green chilly-2, finely chopped(optional)
Olive oil for frying
Peel potaoes and slice them into medium strips(approx. 1/4" thick and 2" length).
Peel and chop the onion into 1/4" pieces. Mix potatoes together with red chilly powder in a bowl. Add salt and mix well.
Heat olive oil in a large non stick pan and place potatoes and evenly spread them on the pan.When it is half cooked add onions and fry them by stirring in between. Keep aside.
Crack the eggs into a bowl and and nicely beat them. Add the cooked/fried potato onion mixture, chopped green chilly and mix carefully with a fork or spoon.
Heat 1-2 tbsp of oil in a large non stick frying pan. Pour the egg potato onion mixture and carefully spread the mixture. When it has slightly browned on the bottom carefully flip the omelette. The process is bit challenging and to avoid spill, slide the omelette into a flat plate, then carefully place the frying pan over it. Quickly flip the omelette so that the uncooked side of the omelette would now face down the frying pan. Cook it for 3-4 min. Make sure the egg is well cooked inside of the omelette.Slice the omelette and serve warm.