Homemade Eggs Appetizer

• 4 whole Eggs
• 1 Tablespoon Olive Oil
• 1 Tablespoon Red Onion, Chopped
• 1 teaspoon Garlic, Chopped
• 1 teaspoon Green Chili, Diced
• 5-13 ounces, weight Smoked Or Pre-cooked Salmon, Crumbled
• 2-23 ounces, weight Prepared Or Left Over Mashed Potatoes
• 1/4 teaspoons Pepper
• 1/2 teaspoons Salt To Taste
• 3/4 cups Water
• 1/2 cups Flour
• 1/2 teaspoons Salt
• 1/2 pounds, 2-58 ounces, weight Bread Crumbs
• 1 cup, 7 tablespoons, 2 teaspoons, 1/4 pinches Vegetable Oil, For Frying

1. First make the omelet.
2. Put the eggs in a small bowl and use a fork to beat them for 1 -2 minutes.
3. Next, in a pan, heat 1 tablespoon olive oil over medium high heat and add onion, garlic, green chili, salmon and mashed potatoes.
4. Mix until onion is softened and everything is heated through.
5. Add pepper and salt.
6. Mix well.
7. Remove from heat.
8. Let cool.
9. Now add beaten eggs and thoroughly combine the mixture.
10. Divide mixture into two portions.
11. After that heat a nonstick frying pan (7 inch diameter) and lightly brush with a little of the butter or cooking spray.
12. Pour egg mixture (one of the portions) into the pan, close the lid and cook for 1-2 minutes, over medium heat until omelet sets.Turn the omelet over and cook the other side.
13. After cooked, let cool.
14. (Repeat with the remaining egg mixture. )
15. When the omelets are both cooked and cooled cut each into eight triangles (sixteen pieces total).
16. After that, make the batter: add water, 1/2 cup of flour and salt.
17. Mix to make a thick batter.
18. Dip omelet triangles in the batter and then roll them in bread crumbs.
19. Deep fry them in hot oil (over medium heat), until they are golden brown and crispy.
20. Remove onto absorbent paper and serve hot with tomato sauce or green chutney.
21. Enjoy.

eggs, olive oil, red onion, garlic, green chili, salmon, potatoes, pepper, salt, water, flour, salt, bread, vegetable oil

Taken from tastykitchen.com/recipes/appetizers-and-snacks/homemade-eggs-appetizer/ (may not work)