Spanish Omelette or Spanish Tortilla is a typical Spanish dish consisting of a thick omelette made with eggs, potatoes and fried in olive oil. Over the years it has evolved into a thick omelette made with any or every leftover in the kitchen and you can be as innovative and creative as you like. Eggs have always been one of our back up dishes and eating an omelette can be one of the most satisfying, soulful experiences.
4 large eggs; a bunch of spring onions, chopped; 1 chicken breast, boiled and diced; 1 cube Amul cheese, grated; vegetables of your choice; 2 green chillies, minced; 1 large onion, minced and fried till glazed in a little oil; salt to taste; oil for frying.
Seperate the eggs and beat whites till stiff. Add salt and yolks and mix well. Heat pan and pour 1 dsp oil into it. Pour in the beaten egg and layer the ingredients one at a time on the beaten eggs- onions, vegetable, chicken, cheese and spring onions. Cover and cook for 5 minutes. Remove cover and fold omelette in half. Make sure both sides are nicely browned. Garnish with spring onions. Serve immediately with hot buttered toast.