Spanish Omelette with Indian Spices & Flavor

I heard a lot about Spanish omelettes from friends, and wanted to give a try. I tweaked the recipe with Indian spices to bring the aroma and flavors of Indian cooking. Its fairly simple but heavy. Need to be prepared with at-least 4 eggs, would do for 2 servings. This can be consumed any time during the day and served hot or cold. If you have left over just cover and refrigerate, to eat later. Remember we need to prepare in a pan medium sized or large. If you are making it for 3 people, simply break 6 eggs.

Ingredients: (For 2 servings)

Frying Potatoes & Onions

1. Eggs - 4
2. Medium size potato (sliced)- 1
3. Large Onion (sliced)- 1
4. Tomato (chopped)- 1
5. Olive Oil - 2 Tbl Spn
6. Green Chili (finely chopped) - 1 or 2
7. Capsicum (chopped few)(optional)
8. Crushed pepper corn (1/4 tbl.spn)
9. Crushed Fennel seeds (1/4 tbl spn) (optional)
10. Curry leaves 10 - 15 (finely chopped)
11. Coriander leaves few (finely chopped)
12. Salt to taste

Preparation Step by Step:

1. Slice onions and potatoes (refer to the picture) and fry them in oil.
2. Heat the fry pan and pour oil enough to cover the onions & potatoes approx 2 tbl spn.
3. Once the oil is hot add the sliced onion and potato, reduce the heat to the lowest immediately and cook it. Turn over as needed, cook until they turn slightly brown and potatoes are fully cooked. Use a fork to poke the potatoes to check if they are completely cooked.
4. Remove from pan, and switch off the flame.
5. In a large bowl break the eggs and beat them well.
6. Add the fried vegetables, tomato, salt, capsicum mix lightly, do not beat fast again as it tend to break the potato slices
7. Heat the pan again, add the rest of the oil. once the oil is hot enough pour the egg mixture and reduce the heat to lowest.
8. Sprinkle pepper, fennel, chopped green leaves and cover the pan.
9. Let it cook in low flame for 15 - 20 minutes. When you notice absolutely no liquid on top, we need to flip it over.
10. To do this, cover the pan with a steel/ceramic/good melamine plate - place one hand over the plate and other on the handle turn the pan over so that the egg can fall on the plate.
11. Put the pan back and wipe if you notice lot of brown oil with a tissue, and slide the plate slightly and put the egg back in. 
12. Cook for another 5 minutes in low flame, and transfer to serving plate.

You can use tomato ketchup if you like.