Potato "Omelet"

6 medium red or white potatoes
8 teaspoons ghee or oil
salt
pepper
turmeric
hing
2 tomatoes (thinly sliced)
8 large spinach leaves
½ pound cheddar or monterrey jack cheese (grated)
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.

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.

Serves 4.

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