Spanish Spinach-n-Cheese Omelette

Spanish Spinach-n-Cheese Omelette

(A light fluffy/ spongy Spanish Omelette stuffed with spinach & cheese)
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PrepTime : Serves : Cook Time
5 Min 4 10 Min


Ingredients :

2 tbsp olive oil
3 medium potatoes - peeled, sliced and lightly dusted with salt
1 white onion, minced.
4 minced garlic cloves
1 ripe tomato - finely diced
5 eggs
Salt to taste
1 chopped green chili
1/2 cup chopped fresh spinach leaves
1/2 cup Parmesan cheese/ any grated cheese you favor.
2 tbsp milk
1 tsp sugar
pepper pwd & lime juice for seasoning


Cooking Instructions:

Heat the olive oil in an 10" non-stick pan/skillet and add the potato slices carefully. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Take off to drain while leaving 3 tbsp oil in the pan.

In a large mixing bowl, whisk the eggs with 1/4 tsp salt, milk, sugar, minced tomatoes & chilies. Add the potatoes, and coat them well with the egg. Heat the oil in the skillet & add these egg-coated potatoes spreading evenly - cover the base of the pan. Lower the heat to medium and continue to cook, until mixture is set on 1 side. Spread spinach & cheese on half the omelet & fold the other half over. Cover & simmer for 5 minutes on low-heat (or till cooked to your liking). Slide onto a plate. Season it with salt & pepper pwd and sprinkle with lemon juice to taste (optional).

Palak Paneer

(A creamy medium-spicy North-Indian spinach(palak) gravy with cottage cheese (paneer) cubes.)


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PrepTime : Serves : Cook Time
10 Min 3 10Min


Ingredients :

2 bunches spinach
1 bunch coriander
1 chopped large onion
1 cup cooking cream
1/2 tsp cumin seeds
salt to taste
2 tsp sugar
1/2 tsp peppercorns
1 green chili
1/2 kg paneer/ cottage cheese - cut in 1"x1" cubes
3-4 cardamoms/ 1/s tsp cardamom pwd
1/4 tsp ajwain (optional)
1/2 tsp turmeric
cooking oil/ clarified butter


Cooking Instructions:

Finely grind the spinach, coriander leaves, cumin, peppercorns, chili, cardamom, ajwain, turmeric & half the onions with some water. Place the paneer cubes in room temp water with 1/4 tsp turmeric powder added to it - Leave aside. In a sauce pan, heat 3 tbsp cooking oil/ butter, fry the remaining onions well. Then add the ground mixture 2-3 tbsp at a time, frying well & then add salt & suger. Drain the paneer & drop the cubes into the gravy. Simmer open (not covered) for 2 minutes & then add beaten cream 2 tbsp at a time, gently folding it into the gravy to get a pleasant green colour & then simmer (open) till desired consistency is reached. Garnish with cream & serve with steamed rice or piping hot rotis/ naans.