Spicy Spanish Omelette

 

Recipe adapted from here

Spicy version of Spanish Omelette...
Ingredients:
Potatoes-2-3
Eggs-5-6
Onion-1, sliced lengthwise
Chilly powder-1/2 tsp (optional)
Green chilly-2, finely chopped(optional)
Olive oil for frying

Method:
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.

Carrot Pickle

Ingredients:
Carrots-4-5, medium sized
Green chilly-10
Ginger-1 " piece, sliced lengthwise
Garlic-8-10 cloves, sliced lengthwise
Turmeric powder-1/2 tsp
Powdered/ crushed fenugreek (ഉലുവ)-1/2 tsp
Mustard seeds-1 tsp
Curry leaves-2 sprigs
Asafoetida (കായം)-1 pinch
Vinegar-1 tbsp
Salt
Any vegetable oil- 1 tbsp


Method:

1. Clean and peel carrots.Cut  them into  long and thin strips. Slice ginger and garlic and green chilly.
2. Warm up a pan and pour oil, splutter fenugreek, mustards followed by curry leaves. Add ginger, garlic and green chillies, saute till their raw smell has gone. Add turmeric powder, stir in carrots and saute until the carrots are soft. Reduce the flame and add a pinch of asafoetida, salt and vinegar. Mix everything together and turn off the flame. Let it cool and pack it in a glass jar with an air-tight lid. Pickle will be ready to use within 2-3 days

You can refrigerate it up to 1 month.