Masala Omelette
The Indian omelette (often called Masala Omelette) is a street-food classic of Mumbai and Delhi. Unlike the French omelette, which is soft and smooth, the Indian version is fully cooked, thin and textured by the crunch of onion.
10 min
Preparation
5 min
Cooking
1
Servings
Easy
Difficulty
Ingredients
- Eggs: 2 large
- Red onion: 1 small, very finely chopped
- Fresh coriander: a small handful, chopped
- Tomato: half a small tomato or 2-3 cherry tomatoes
- Fresh green chilli: 1 small, chopped (optional)
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Turmeric: a pinch
-
Black pepper: to taste
- Salt
- Neutral oil or butter: a drizzle
Instructions
-
1
The mix — in a bowl, crack the eggs. Add the chopped onion, coriander, tomato, turmeric, salt, pepper (and chilli if you like).
-
2
The secret (whisking) — whisk vigorously with a fork for at least 1 minute. The more you whisk, the lighter the omelette despite the weight of the vegetables.
-
3
Cooking — heat a pan over medium heat with oil or butter. Pour in the mixture and tilt the pan to spread it (it should be quite thin).
-
4
Flipping — cook for about 2 minutes until the edges are golden. Flip with a spatula and cook the other side for 1 minute.
Tips
In India, it's often slipped into a sandwich (toasted bread), paired with a fresh Phulka (flatbread), or served with a little ketchup (yes, very common there!) or a mint chutney.
Spices used
Find the spices from this recipe in our shop.
Lakadong Turmeric Powder
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Whole Malabar black pepper
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