Spanish Omelette Paniyaram Recipe | Instant Spanish Omelette

Instant Spanish Omelette are fluffy, full of healthy goodness and covered with crispy potatoes. This is a Spanish classic made in Paniyaram pan.

All my good experiments with food come as a by product of quick cooking to feed a hungry family. These Spanish Omelette Paniyarams were born because my family was way too hungry and I only had minutes before they would demand for a 2 minutes Maggi. These were literally served within 15 minutes and we all were happy and content.

Spanish Omelette is a classic breakfast dish from Spain. Made of crispy crunchy layered potatoes at the bottom and a soft and fluffy, slow cooked thick omelette with vegetables on top. My quick version of paniyarams were made in paniyaram pan to speed up the cooking process. I loved the slight crunch of potatoes wrapping this bite sized omelette.

I loved this recipe also because my daughter asked for second helping and also asked for me to pack it in her lunch box. I was so happy to hear that. Try this quick Spanish Omelette recipe for breakfast.

This recipe is the sixth in my kids breakfast recipe series and I am glad to receive such an overwhelming response on my Instagram account for the series. Check out the Beetroot Curd Sandwich Recipe,  Vegetable Upma TeddyCaterpillar Banana Pancakes (Eggless)Apple Pie Pancakes (Eggless) and Besan Chila Tacos. Check out all my posts in this series with the search term “kids breakfast recipe series”.

Spanish Omelette Paniyaram Recipe | Instant Spanish Omelette

Instant Spanish Omelette are fluffy, full of healthy goodness and covered with crispy potatoes. This is a Spanish classic made in Paniyaram pan.

Course Breakfast
Cuisine Indian, Spanish
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 Pieces
Author Nandita

Ingredients

  • 1/2 Potato, small* thinly sliced (like potato chips) using a mandarin or slicer. I used a broad peeler to get thin slices)
  • 4 Eggs
  • 1/4 cup Onion chopped
  • 1/4 cup Tomatoes chopped
  • 2 tbsp Coriander chopped
  • 1 tsp Garlic chopped
  • Salt to taste
  • Pepper to taste
  • 1/2 tsp Garam masala powder optional
  • Oil to shallow fry

Instructions

  1. In a paniyaram pan, add a drop of oil in each cavity.

  2. Once hot, line each cavity with sliced potatoes. Cover for a few seconds. This will soften the potato slices and they will set inside the cavity very well. Check the alternative in notes.

  3. Now mix together eggs, onion, garlic, coriander, tomatoes, salt, pepper, garam masala.

  4. Pour 1 tbsp of this mixture in each cavity lined with potato slices.

  5. Cover and cook until firm and cooked from one side. Carefully flip each omelette and cook from the other side.

  6. Enjoy hot with ketchup.

Recipe Notes

Alternatively - You can chop potatoes into small pieces and shallow fry in little oil until done. Add roasted potatoes (cooled) into the egg mixture and cook the omelettes as per the recipe.

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