Spanish Omelette [Tortilla de patatas con cebolla (with onion)] - Hubby's Special!!

It was the morning of our fourth wedding anniversary and hubbykins decided to chef the morning breakfast with a surprise make. I saw some sausages defrosting and potatoes coming out of the tray and was wondering what we were going to have...hmmm!

We had some of these wonderful Spanish omelettes at a live counter at the hotel where we stayed for our honeymoon and once after. Of course this one was made after Anup reviewed a couple of recipes and finally decided that this was the one he would make. I definitely enjoyed it to the very last bite.

There are several versions of Spanish omelettes that you would find. Some are made with chorizo toppings and vegans would probably find thinly sliced mushrooms as an option.

What a truly pampered way to start our special day...I cannot believe that it has be four awesome years together. Time sure flies...

Remember while making these omelettes, that the success factor depends on how thinly sliced the vegetables or chorizo are and incorporated into the omelettes. Another success factor relies on the tossing of the omelette.

You need:

• 4 large eggs
• 4 chorizo sausages/other sausages, finely diced * see notes for substitutes
• 1 large potato or 2 medium potatoes, grated or chopped finely
• 1 large onion, purple or white, finely diced * see notes for preferred
• Oil as required
• 1 sprig parsley, finely diced
• Salt to taste
• Smoked paprika or pepper to taste

The Make:
Preparation Time: 10-15 minutes | Cooking Time: 15 minutes | Serves 2 adults

1. Heat about 1 tbsp of oil in a non-stick pan and saute the chorizo sausages until lightly brown. Set aside.
2. Next 1 tbsp oil and toss in the onions and grated potatoes on medium low heat. Allow the potatoes to cook through for at least 10 minutes taking care not to burn. Once cooked, strain the potatoes and onions in a large colander allowing the excess oil to drain off.
3. Next whisk the eggs well and toss in the parsley, seasoning/condiments, the potatoes and onions.
4. Heat some of the drained oil in a pan checking if there is enough to grease the corners of the pan and add the whisked ingredients evenly.
5. Turn the heat to medium and allow the egg to cook for a minute. Top with the chorizo slices and cover and cook until the egg base seems set.

6. Tuck the spatula around the pan to ensure that any loose egg would run to the bottom and get cooked. Allow  to cook for a half a minute on low flame.
7. Next loosen the bottom using the spatula and using a plate toss the egg onto the plate and slide the egg onto the pan again to cook the other side for another minute to two minutes.

8. Repeat step 7 a few more times allowing to cook briefly on each side before flipping over. Ensure to press the sides each time using the spatula to keep the shape intact.

Serve with your favourite flatbread or baguette. Bon Appetit!


Notes*:
1. Veg option: Finely diced mushrooms (of your choice)
2. White onion is preferred owing to the flavour variance

Spiced Grilled Catla (Indian Carp) Fish Curry

Carp fishes are rich in nutrition and is an extremely popular fish as it is beneficial for health and fitness and is the go-to fish both in Europe and Asia. It's tasty family of fishes may include Rohu, Salmon, Catla and more. Not only does it provide high levels of proteins, it also supplies essential aminoacids, minerals, vitamin A and vitamin D.Meat of this fish is rich in zinc, which boosts the immune system and slows the aging process as well. It also contains a lot of sulfur that is helpful to cartilage, skin, hair, nails, assimilation of nutrients.All Carp fish can be used for good health and longevity.

Being the peak of summer, I did not want to make this fish too spicy. So I used alternate spices as I am not too fond of fish being too bland. Yes you guessed it right I am an anti-sushi fan! Well it is not like I have not tried sushi but without sounding too gross, let's say the Sushi didn't want to stay down after consumption. I tried it twice and both times resulted in the same :-S

To make this tasty curry,

You need:

• 1.5 kgs of catla, filletted, skinned and cut into medium pieces
• 5-6 cloves of garlic, crushed and diced
• 1" pc of ginger, paste
• 2 green chilis, slit lengthwise
• 2 tbsp of salt
• 2 tsp of pepper
• 1 tsp mustard seeds
• 1 spring curry leaves, diced
• 1 tbsp coriander powder
• 1/2 tbsp chili powder (you can add upto 1-2 tbsp)
• 1/2 tsp turmeric powder
• 11/2 tbsp garam masala
• 1 ball of tamarind paste
• 6-8 small red onions, crushed
• 1 tbsp cooking oil

The Make
Serves 4-6 adults | Preparation time: 10 minutes | Cooking Time: 20-25  minutes

1. Marinate the clean and diced fish with 1 tbsp of ginger-garlic paste, pepper, 1 tbsp salt, turmeric, garam masala for about 10 minutes (or more if desired). Layer the fish pieces on a grill tray for about 5-10 minutes on medium heat. This will half grill the fish. Set aside.

2. While the fish is grilling, heat the oil in a clay pot or non-stick deep-bottomed skillet and splutter the mustard seeds. Add the curry leaves, onions and green chilies. Saute for about a minute.

3. Lower the heat to medium-low and add the remaining garlic and ginger and saute for about a minute.

4. Next add the remaining garam masala and salt, coriander powder and chili powder and saute for another minute.

5. Add the tamarind paste and 2 cups of warm water. Bring to boil.

6. Lower the heat and add the grilled fish pieces. Cover and allow to cook for about 10 minutes.

Serve hot over rice or tapioca or your favourite flatbread. Enjoy! Bon Appetit!