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Potato "Omelet"
Serves 4
•
6 medium red or white potatoes
• 5 teaspoons ghee or oil
• salt
• pepper
• turmeric
• hing
• 2 tomatoes (thinly sliced)
• 8 large spinach leaves
• 1/2 pound cheddar or monterrey jack cheese (grated)
1.
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.
2. 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.
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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