Omelet Curry
Ingredients
- 4 eggs, made into omelets
- 1 onion, pureed
- 1 tsp ginger paste
- 1 tsp garlic paste
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 tomato, pureed
- 1 boiled potato, cubed
- 1 tsp salt and pepper or to taste
- 1 tbsp oil
Instructions
- 1
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with tomato puree for five minutes. Add potato, omelets, turmeric and chilli powders and salt together with a cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with cilantro/coriander leaves. Omelets The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump in one corner, with disastrous results. The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not, wait and repeat the test. Chilli & Onion Omelet