According to legend, Spanish Omelette was created when during the siege of Bilbao in the Spanish Civil War in 1937, General Tomas de Zumalacarregui was in the field and happened to come across a farmhouse and demanded a meal from the farmwife. All she had were a few eggs, potatoes and onions, so she combined all three, making an omelette (necessity is the basis for most inventions/creations, isn't it?). Surprisingly, General Zumalacarregui was pleased and took the recipe idea with him.
I didn't have whole egg objections while living in America, but I do in Singapore. My husband Anand says it is because of the chicken feed. I thought I was the odd one feeling this way but apparently a friend and fellow Book Club member Anu feels the same way about Singapore eggs too. She said she could eat eggs in India but she can't here because of its egginess. I believe vegetarians build up a strong sense of smell over time so that they can tell the difference between non-veg and veg.
I have used potatoes with skin for fibre and for still keeping the nutrition under its skin and since I only had basil leaves, instead of chives, I had to make do with them.
Ingredients (for a 9 inch omelette)
5 tbsps olive oil
6 eggs, egg yolks discarded
1 large yellow onion, sliced thinly
2 medium potatoes, sliced thinly with or without skin
6-8 big Basil Leaves (or 12 small) and extra for garnish
6 cherry tomatoes, halved
1/2 tsp Chilli flakes and extra for garnish
Salt & Pepper
1) Heat the EVOO and fry the sliced yellow onion for 3-5 minutes on medium heat.