Indian omelette
2 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Eggs | |
| 1 | tablespoon | Ghee (clarified butter) |
| 1 | small | Onion; chopped |
| 1 | Garlic clove; finely chopped | |
| 1 | Green chilli; chopped | |
| ⅓ | Red bell pepper; julienne | |
| ⅓ | teaspoon | Turmeric |
| ½ | teaspoon | Ground coriander |
| 1 | tablespoon | Fresh parsley; chopped OR |
| Fresh coriander (cilantro) | ||
| 2 | Boiled potatoes; 1/2\" cubes | |
| Oil | ||
| Salt | ||
| ½ | teaspoon | Ground cummin |
| ½ | teaspoon | Paprika |
Directions
FILLING
SPICES
A Parsee favourite, this is a superb recipe which competes well with the Spanish omelette. Sereve it with salad or even with chips. It's delicious. The ingredients given are to serve two, but for four or more, increase the filling quantities, but cook the omelette in batches of four eggs at a time. A larger omelette is harder to control.
Make the filling first. Core and seed the bell pepper and cut into thin julienne strips. Blanch these a couple of minutes and refresh.
Fry the onion with the garlic and chilli in a little oil until light golden. Add the spices and fry gently for a further 10 minutes. Add the cubed cooked potato and the pepper and fry a further 10-15 minutes.. Salt to taste and set aside. (Can be prepared in advance to this point).
To make the omelette, heat the ghee and beat eggs lightly with a wire whisk. Pour eggs into pan and cook on low to medium heat until just firm, then turn over. Spread with filling and cook till firm, then fold omelette over the filling. Sprinkle with coriander (cilantro) or parsley as a garnish.
Recipe Indian Restaurant Cookery - Pat Chapman ISBN 0 86188 378 0 Submitted By IAN HOARE On 05-06-95