Masala Omelette

Ingredients

• 4 eggs
• 1 small onion, very finely chopped
• 1 green chilli, finely chopped
• 1 small tomato, seeded and diced
• a handful of coriander, chopped
• 1/4 tsp turmeric
• 1/2 tsp ground cumin
• 20 g ghee or butter

Method

1. Seed the tomato

   Chop everything very fine and scoop the seeds out of the tomato. Tomato water is what makes a masala omelette weep and tear as you fold it.

2. Mix it all in

   Beat the eggs with the turmeric, cumin and salt, then stir the vegetables through. Everything goes into the raw egg — this is not a filled omelette, it is a seasoned one.

3. Hotter than a French omelette

   Get the ghee properly hot in a non-stick pan. This one wants colour and crisp lacy edges, which is exactly what the French version does not.

4. Cook and fold

   Pour the mix in, spread it out, and cook until the base is set and browned, drawing the edges in once or twice. Fold in half and give it another 30 seconds.

   3 min

5. Serve

   Slide it out and eat immediately, with buttered toast or a chapati. It goes leathery within minutes of leaving the pan.