These mini watercress omelettes are healthy, full of vitamins and protein and easy to make. They're a traditional food that's popular for breakfast or a light lunch in Guatemala and El Salvador.
Rinse the watercress thoroughly. Be sure to separate the stalks while washing to remove any grit. Chop off the coarse ends of the stalks
Cook the watercress in boiling salted water until slightly tender (about 3-5 minutes)
Meanwhile, dice the onion, garlic clove and tomato ( removing seeds) finely.
Drain the watercress in a colander, squeezing water out with your hands and then chop in a food processor
Fold chopped watercress, onion, garlic and tomato into egg mixture and stir
Heat oil in a large Teflon frying pan to medium high
Ladle spoonfuls of the watercress egg mixture onto frying pan or griddle and flatten with spoon until the size of a coaster, pushing egg toward centre if it spreads in the pan to keep the shape more or less circular
Cook until browned on bottom,3-5 minutes. carefully turn fritters and cook until browned another 3-5 minutes.