Spanish omelettes are delightful. Except that they are made with quite a helping of potatoes, and at our place we are not always ready for that many potatoes.
So we land up using mushrooms and available veggies and/or meats to make the omelette. It is the perfect leftovers food. And very similar to a stove-top frittata.
This recipe uses mushrooms and onions with tomato. You can do a lot of different flavor combinations.
4 large Eggs
1 tbsp Unsalted butter
1/2 Onion (diced)
1/2 Tomato (diced)
1 cup Mushrooms (sliced thin)
2 tbsp Oil
1/2 tsp Ground black pepper
2 tbsp Dill leaves (chopped)
1. Melt the butter just till it’s liquid. You can do this is in a pan or a microwave oven
2. Whip the eggs with butter and dill to a creamy consistency and set aside
3. In a shallow flat bottom pan heat oil
4. Add the onions and saute till golden
5. Add tomatoes and the mushrooms with salt and cook till nice and tender
6. Spread them evenly in the pan
7. Pour the whipped eggs evenly on this
8. Keep at medium-low heat and cook closed for 3-4 minutes
9. Using either a plate or a spatula, flip the omelette
(Flipping using plate:
Slide the omelette onto a plate from the pan. Take another plate inverted on top of this and flip the plates. Now slide back into the pan)
10. Cook for another 2 minutes and turn off the heat
Flip and serve!