The accusation that egg dishes can be a bit bland could never be leveled at this spicy, vegetable – rich dish. It comes from India, where it is often served for breakfast.
Preparation: 6-7 minutes
Cooking: 10 minutes
30ml/2 tbsp vegetable oil
1 onion, finely chopped
2.5ml/ ½ tsp ground cumin
1 garlic clove, crushed
1 or 2 fresh green chillies, finely chopped
a few coriander (cilantro) sprigs, chopped, plus extra, to garnish
1 firm tomato, chopped
1 small potato, cubed and boiled
25g/1 oz/ ¼ cup cooked peas
25g/1 oz/ ¼ cup cooked corn, or drained canned corn
2 eggs, beaten
25g/1 oz/ ¼ cup grated cheese
salt and ground black pepper
Heat the vegetable oil in a wok, karahi or large pan, and fry the next nine ingredients for 2-3 minutes until they are well blended but the potato and tomato are still firm. Season with salt and ground black pepper.
Increase the heat and pour in the beaten eggs. Reduce the heat, cover and cook until the bottom of the omelette is golden brown. Sprinkle the omelette with the grated cheese. Place under a hot grill (broiler) and cook until the egg sets and the cheese has melted.
Garnish the omelette with sprigs of coriander and serve with salad for a light lunch or supper.
You can use any vegetable with the potatoes. Try adding thickly sliced mushrooms instead of the corn.