INDIAN OMELET
I don't know why it is, but I am not a fan of American-style omelets. I love eggs scrambled, coddled, poached, soft and hard boiled . . . but there's something about that thick carpet of egg in omelets that just doesn't sit right with me! Perhaps it's because this is the first omelet I ever had- thin (but not as thin as a crepe-like French omelet) and packed with fresh flavors. It's the kind of thing I whip up at almost any hour of the day (it's really great after you've been out and had one drink too many!). To this day, Mum will make this as a light lunch when she doesn't feel like cooking anything too strenuous. The potato chips are my American touch to this Indian standby.
Provided by Aarti Sequeira
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- In a large bowl, beat the eggs until slightly frothy. (If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy. Gently fold the yolks into the whites. This will make a much lighter omelet!)
- Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
- Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat. Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready. When the oil starts to shimmer, pour in the egg mixture.
- Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan. This also helps move some of the uncooked egg down to the surface of the hot pan. Sprinkle the potato chips (if using) evenly over the top.
- Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes. Meanwhile, grab a plate that's as big as your pan.
- Check your omelet. It's all right if it's not fully cooked, but it shouldn't be super-runny. If it is, cover the pan and cook for 1 minute more. Slide the omelet, cooked side down, onto the plate. Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan. The omelet should land with its uncooked side down. Cook, uncovered, for another minute.
- Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
- Smaarti Tip
- Don't omit the serrano chile even if you don't like spicy foods. Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.
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Awaise Ali
[email protected]I love that this recipe is so versatile. You can add any vegetables or cheese that you like.
Becca Jones
[email protected]This omelet is a great way to use up leftover vegetables.
Nada Ebrahym
[email protected]This is a great recipe for a quick and easy breakfast or lunch. I used a nonstick skillet and it cooked evenly.
Bobette Walden
[email protected]I'm not sure what I did wrong, but my omelet turned out dry and overcooked. I'll try again using less heat.
Amanda Joiner
[email protected]This omelet was a little bland for my taste. I would add more spices next time.
DEY DIAR
[email protected]I followed the recipe exactly and it turned out great. I would definitely recommend this recipe to others.
Wilchris Clarke
[email protected]I'm not usually a fan of omelets, but this one was really good. It was fluffy and flavorful, and the filling was delicious.
Abongwe Ntokozo
[email protected]This omelet is perfect for a quick and easy weeknight dinner.
Almas Barham
[email protected]I love that this recipe is so versatile. You can add any vegetables or cheese that you like.
Emirate Nadis
[email protected]This omelet is a great way to use up leftover vegetables.
Lil Ai the goat
[email protected]I've made this omelet several times and it's always a hit. My family loves the flavorful filling.
Syedshoaib Syedshoaib
[email protected]I thought this omelet was just okay. It was a little bland for my taste.
Ndriqim Shukriu
[email protected]I'm not sure what I did wrong, but my omelet turned out dry and overcooked. I'll try again using less heat.
Bharat Shahi
[email protected]This is my new go-to omelet recipe. It's so easy to make and it always turns out perfect.
Templa Genius
[email protected]I followed the recipe exactly and it turned out great. My omelet was fluffy and cooked evenly.
Andre Pilgrim
[email protected]This omelet was so delicious and satisfying. I'll definitely be making it again.
Ironmeman
[email protected]I'm not a huge fan of omelets, but this one was really good. The spices gave it a nice kick.
Leul Endale
[email protected]This is a great recipe for a quick and easy breakfast or lunch. I used a nonstick skillet and it cooked evenly.
Omeica Brown
[email protected]My family loved this omelet! It was so fluffy and flavorful. I added some chopped green bell pepper and onion, and it was perfect.