-Brian Mendonca
The Spanish omelette piqued my interest this morning. To begin with, it used potatoes, and secondly it was meant to be made in olive oil. The process took almost an hour as I gingerly put up the tea for breakfast on the next flame. The omelette turned out well and there was not a particle left on the serving plate. I found it rather heavy to digest though, and realised only later that the virtual absence of Indian masalas made it devoid of the tastes I was looking for. The long green chilly was not worth its salt and did not give any pungency. The taste was a bit bland, though that was offset by the bits of pork sausages that I put it. Usually I put in pepper, saffron, chilly powder and even garam masala in the beaten egg besides salt. Milk is also ducked in. Today I didn't use any spices. However, the wrap turned out soft and tender, not rubbery. Here is how it went.
TO SERVE - 3 
Prep time - 20 minutes
Cook time - 20 minutes
INGREDIENTS
Olive oil - as required
Eggs - 4
Chilly - 1
Potato - 1 medium-sized
Onion - 1 medium-sized
Cabbage - 1 cup (chopped) optional
Cocktail sausages - 2 or 3 pieces
Cheese - 1 cube shredded
Tomato - 1 medium-sized
Coriander - a generous pinch
Mint - a pinch
Pepper - a pinch
METHOD
Chop the potato into small cubes. Cut the onions. Put olive oil in the pan on a slow flame. Put the potato in the pan and let it cook. Add the chopped onion and let it cook. Add chopped cabbage. Add chilly and stir till the potatoes are cooked. Add salt. Add tomatoes if desired. Take out the contents of the pan and keep separately. Break and beat the eggs in a bowl. Add salt and pepper. Add coriander and mint.
Add the fried potato, brownish onion flakes, and chilly into the beaten egg bowl. Mix well and keep for a while. Add oil to the pan. Add the beaten eggs with the fried-potato mixture to the pan. Add the grated cheese and chopped coriander.* Let it cook. Once it cooks sufficiently, flip the omelette placing a large plate over the pan and turning it rapidly upside down. Slide this flipped omelette onto the pan and and cook the reverse side. Once this is done you have the option to wrap it like an omelette or keep it as it is.
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*You can put half the mixture onto the pan first, spread the cheese, then put the other half of the mixture over it. Pix taken by Brian Mendonca on Sunday, 6th June 2020. Base recipe by happyfoodstube(dot)com and Cook with Lubna.
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