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Spanish Omelet recipe by Katrina Kaif
Ingredients:
4 eggs
250 g potatoes (peeled and thinly sliced)
100 g mushroom
Olive oil for frying
Salt to taste
Method
Heat oil in a frying pan and fry the thinly sliced potatoes till they are a nice golden in colour. Remove them from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mix is stiff. Sauté the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour the mixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style tomato sauce.
Spanish style tomato sauce
Ingredients:
1 nos mild red chilli
1 00 g raisins
100 g almonds blanched
3 tbsp corn oil
2 nos large onions
3-4 flakes garlic
¼ tsp cinnamon powder
500 ml chicken stock
1 tbsp sugar
Method:
Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and keep aside. Add this to the hot stock, tomatoes, almonds and puree in a blender. Heat oil in a pan and sautee the onions and garlic till translucent. Add the cinnamon. Add the tomato puree mixture. Simmer to a boil and reduce the mixture to a sauce consistency Approximately 30 minutes. Pass through a sieve before serving.
Ingredients:
4 eggs
250 g potatoes (peeled and thinly sliced)
100 g mushroom
Olive oil for frying
Salt to taste
Method
Heat oil in a frying pan and fry the thinly sliced potatoes till they are a nice golden in colour. Remove them from the pan and keep aside. Place the pan back on the flame. Whisk eggs well but not till the mix is stiff. Sauté the mushrooms and add them to the potatoes. Fold the mixture into the eggs. Pour the mixture into the frying pan. When the bottom is done flip the omelette. Serve with a typical Spanish style tomato sauce.
Spanish style tomato sauce
Ingredients:
1 nos mild red chilli
1 00 g raisins
100 g almonds blanched
3 tbsp corn oil
2 nos large onions
3-4 flakes garlic
¼ tsp cinnamon powder
500 ml chicken stock
1 tbsp sugar
Method:
Slit the chilli and remove the seeds. Toast the chilli on a hot plate for a minute then add the raisins and keep aside. Add this to the hot stock, tomatoes, almonds and puree in a blender. Heat oil in a pan and sautee the onions and garlic till translucent. Add the cinnamon. Add the tomato puree mixture. Simmer to a boil and reduce the mixture to a sauce consistency Approximately 30 minutes. Pass through a sieve before serving.
kat 
