Karnataka x Spain
Masala aloo tortilla española
The masala dosa filling ran off to Spain and came back as a thick, golden omelette.
55 minTime
16 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original491kcalsame
16 gproteinsame
8 gfibresame
55minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat 3 tbsp oil in a 24 cm non stick pan on medium heat. Pop 3/4 tsp mustard seeds, add the urad and chana dal until golden, then 1 sprig curry leaves, 2 chillies, most of the ginger, the asafoetida and turmeric for 30 seconds.
- 2Add the potatoes, onion and salt, toss well, cover and cook on low heat 20 minutes, stirring now and then.
- 3Beat the eggs with a pinch of salt and the coriander. Tip in the hot potatoes and rest 10 minutes.
- 4Wipe the pan, heat 1/2 tbsp oil on medium heat and pour in the mix. Cook 5 minutes, shaking the pan and tucking in the edges.
- 5Cover the pan with a plate, flip the tortilla onto it and slide it back. Cook 3 to 4 minutes on medium low heat.
- 6Blend the coconut, roasted chana, last chilli, rest of the ginger, curd, salt and water. Temper the rest of the mustard seeds and curry leaves in the last of the oil on medium heat until the seeds pop. Pour over.
Serve it like this
Cut into tall wedges, stand one on its side to show the layers, and set a spoon of coconut chutney and a crisp curry leaf beside it.
