something tasty ..............12

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Potato " Omelet "

 

 

6 medium red or white potatoes

8 teaspoons ghee or oil

salt

pepper

turmeric

hing

2 tomatoes (thinly sliced)

8 large spinach leaves

½ pound cheddar or monterrey jack cheese (grated)

Grate potatoes and place in a bowl of cold water. In 8-inch nonstick

or wrought-iron frying pan heat 1 teaspoon ghee over medium heat.

Take a handful of grated potatoes, squeeze out the excess water, and

spread evenly on the bottom of the pan. Sprinkle a pinch each of

salt, pepper, turmeric, and hing evenly over the potatoes. Cover and

cook on low heat until the potatoes are tender and hold together.

Flip the " omelet " over, cover, and cook for 2 minutes longer until

bottom is golden brown.

Cover half of the " omelet " with some sliced tomatoes, grated cheese,

and a spinach leaf. Fold in half and fry until the cheese begins to

melt and the tomato and spinach soften. Remove from heat and place

on a baking sheet. Place in warm oven while you continue making the

remaining " omelets. " Serve warm.

 

Serves 4.