Chorizo, Cheese and Spinach Omelette

  • Servings: 2
  • Difficulty: Easy
  • Print

Ingredients

  • 4 large eggs
  • 1 small potato thinly sliced (optional)
  • 40gms frozen spinach (2-3cubes), thawed and drained
  • 80gms chorizo ring, thinly sliced
  • 40gms grated cheddar cheese
  • salt and pepper to taste
  • 2tspn olive oil

 Method

  1. In a large bowl, whisk eggs with salt and pepper.
  2. Heat half the oil in frying pan on medium heat. Add sliced potatoes, stir to coat potatoes in oil, cover pan and fry until potatoes are cooked.  Set aside. (Omit this step if you don’t want the omelette to be very filling)
  3. Fry chorizo in the same pan till the surface starts becoming crispy. Set aside. (Omit this step for a vegetarian omelette).
  4. Add drained spinach, fried potatoes and chorizo to the bowl of eggs, give it a good mix;
  5. Heat remaining oil, add egg mixture to the pan. Let eggs set for a few minutes before sprinkling cheese.
  6. Cook on low heat till top is almost set. Cover the pan and cook till top is completely set.

Potato Omelette

So this one is a slight twist on the Spanish Tortilla but it is nowhere near as heavy and does not use that much oil and is much quicker to prepare. Great when you need a protein and carb fix!

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • 2 medium eggs
  • 1 medium potato, sliced
  • 1/2 medium onion, sliced
  • 1/4tspn salt
  • pinch of course black pepper
  • 1.5tbpsn oil

Directions

  1. Heat 1tbspn oil, on low to medium heat, in a frying pan.
  2. Add sliced potatoes, cover and let cook till potatoes are partially cooked, say 5-10mins.
  3. Add sliced onions, stir and cover for another 5 minutes, till potatoes are cooked.
  4. In a separate bowl, whisk the eggs with salt and pepper, add the potato and onion mixture to this bowl and give it another quick whisk.
  5. Add .5tbpsn to the same pan, add the egg mixture. Cook uncovered on low heat for 5 minutes, cover and cook till eggs are set. (If the bottom is cooking too quick, flip the omelette once and cook till the other side is cooked through)
  6. Serve hot with a side salad.

Anda Bhurji (Spiced scrambled eggs)

I am certain that you won’t find any Indian who has not eaten Anda Bhurji in his/her life. (If such people exist then they should be on the ‘Indians: Name & Shame’ wall). Another certainty is that everyone makes this dish differently. My recipes is the one that my mom used to make on weekends and that I absolutely loved. Even today, eating this at breakfast reminds me of home, as it always will.

Quick Hindi lesson for you: Anda is Hindi for “egg” and Bhurji is Hindi for “scrambled”.  Now on to the recipe.

  • Servings: 1
  • Difficulty: Easy
  • Print

Ingredients

  • 2 large eggs
  • 1/2 small onion, very finely chopped
  • 1/2 small tomato, deseeded and finely chopped
  • 25gms cheese like Gouda or Mature Cheddar, grated
  • 2 green chillies or 1/4tspn red chilli flakes (optional)
  • A pinch of turmeric
  • 1/2tspn ground turmeric
  • 1/4tspn salt (or as needed)
  • 1tbspn sunflower oil

Directions

  1. Heat oil in a frying pan on medium heat.
  2. In a separate bowl, break the eggs and mix all ingredients. Whisk for a couple of minutes until well combined (and the oil in the pan is hot enough)
  3. Add egg mixture to the pan. Let the mixture set slightly, for 45secs or so. Stir eggs. Again let set for 45secs. Now stir again (and keep stirring till eggs are cooked to your liking).
  4. I love eating this with warm roti but it taste equally good with generously buttered bread. Serve with chai!

Notes

  1. The onions will cook with the eggs (hence these need to be “very” finely chopped) but retain a slight crunch. If you like your onions soft then pre-fry them and add the cooked onions to the eggs mixture.
  2. I always deseed the tomatoes coz I don’t like my eggs soggy but if you are not too fussed then leave the seeds in.