Preparation
1) In a large bowl beat/whisk the eggs and milk and keep it aside
2) Boil the potato and mash it then add to whisked eggs
3) Wash and cut all vegetables very fine
Cooking process
1) In a pan heat oil and through all the chopped vegetables with pepper powder, turmeric and salt and saute for 2-3 minutes
2) At this stage pour egg mix over the vegetables and spread the egg mix evenly in the pan
3) Now sprinkle Chopped coriander and spring onions, let the omelette turn golden yellow on one side
4) Now place the pan in a pre- heated oven at 200 c and cook it for 7-8 minutes and your spanish omelette is ready
5) Serve with French Baguette and a glass of orange juice, if you are eating for brunch or break fast (we usually eat as a brunch when we have a huge dinner party that day) or serve with chicken 65 or crispy prawn with white wine during evenings 🙂
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