Instant Spanish Omelette are fluffy, full of healthy goodness and covered with crispy potatoes. This is a Spanish classic made in Paniyaram pan.
In a paniyaram pan, add a drop of oil in each cavity.
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.
Now mix together eggs, onion, garlic, coriander, tomatoes, salt, pepper, garam masala.
Pour 1 tbsp of this mixture in each cavity lined with potato slices.
Cover and cook until firm and cooked from one side. Carefully flip each omelette and cook from the other side.
Enjoy hot with ketchup.
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.