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Spanish Omelette
By : Method
- In a bowl mix together onions, chillies and chicken.
- Beat the eggs together with salt ,pepper and milk.
- Heat some oil in a pan and pour in one-quarter of the egg mixture.
- Cook on a medium flame.
- When the omelette is set from below, simmer and evenly spread a layer of the onion- chicken mixture on top.
- Cook for few minutes.
- Roll the omelette and serve hot at once.
- Serve hot with tomato ketchup.
Ingredients:
1/2 cup - boneless chicken (cooked and shredded)
4 - eggs
1 - small onion (finely chopped)
2 to 3 - green chillies (finely chopped)
4 tsp - milk
1/2 tsp - pepper
salt to taste
oil for shallow frying
1/2 cup - boneless chicken (cooked and shredded)
4 - eggs
1 - small onion (finely chopped)
2 to 3 - green chillies (finely chopped)
4 tsp - milk
1/2 tsp - pepper
salt to taste
oil for shallow frying
RECIPES BY ANITA RAHEJA
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