Potatoes and corn omelette
It is important when preparing omelets mixture to be used for the head if she attended the reddening period before the dough becomes very stock because potatoes produce a lot of water.
2 large potatoes peeled and Mbashortan
Packet and weighing 260 grams of grain corn refinery, or a cup of frozen corn kernels
4 eggs slightly whipped
2/1 cup of dried bread crumbs (Rusks)
6 green onions chopped
1 teaspoon garam masala (Indian spices) or a Curry
4/1 cup of oil
2/3 cup yogurt
2 tablespoons minced fresh mint
2 tsp Pepper (chili sauce ready-made)
Salt to taste
Squeeze the grated potatoes from the water surplus and drain on absorbent paper.
Mix potatoes with corn kernels, eggs, bread crumbs, green onions, Algaram masala well in a medium bowl.
Heated tablespoons of oil in a skillet thick bottom. To the work of each grain is poured into the amount of tablespoons of mixture in pan omelets and use a spoon for a little individual omelets. Fry on medium heat for two minutes each side or until golden brown. Drain on paper absorbent omelets and kept warm. Repeat the reddening to the rest of the mixture. Add more oil to skillet as necessary.
Dipping sauce: Mix well and amounts of the sauce served with potatoes and corn omelette.