VEGETABLE OMELETTE - PARSI OMLATE
This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
Provided by Lando
Categories Asian
Time 1h15m
Yield 1 omelette, 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a bowl for 30 minutes, then squeeze all the liquid out. Meanwhile, chop the onions as finely as you can, then dice the potatoes into 1/4 inch pieces. Finally, chop the tomato.
- Heat some oil in a pan measuring about 7-8inches across the bottom. Fry the onion over medium heat for about a minute, then add the potatoes and chili (add more chili if you want it hotter) and fry until potatoes become just soft, 5-10 minutes. Add the zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper. Stir until tomato becomes soft, about 3 minutes. Remove from heat to let cool.
- Thoroughly beat the eggs in a bowl then dump in the cooled vegetables along with some finely chopped parsley or cilantro. Stir everything together, then sprinkle in the baking powder, making sure it dissolves completely, and mix well again.
- Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan (if you don't have a lid, use aluminum foil) and cook for 15-20 minutes or until the center gels. Here's the tricky part. You have to flip the whole pan over. To do this, use a dinner plate, place it over the pan holding it with one hand and use the other to lift and flip the pan. The bottom of the omelette should be a beautiful brown. Now, slide the omelette back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.
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Ty Freeman
[email protected]I love this recipe! It's so easy to make and it's always a hit with my family.
Shihab Afridy
[email protected]This omelette is a great way to start your day. It's healthy, filling, and delicious.
jacob Kidd
[email protected]This is the best omelette recipe I've ever tried. I will definitely be making it again and again.
Yashwa Matto
[email protected]I'm always looking for new and exciting ways to make eggs. This omelette is definitely a keeper!
GaryMatt Stanton
[email protected]This omelette is a great make-ahead breakfast. I made it the night before and reheated it in the morning.
Ghost Gaming
[email protected]I love that this recipe is so versatile. You can add or remove vegetables depending on what you have on hand.
Gabriel De Santox
[email protected]This is a really easy recipe to follow. I'm not a great cook, but I was able to make this omelette without any problems.
george moore
[email protected]This omelette is a great way to get your kids to eat their vegetables. My kids loved it!
Ginalyn Halog
[email protected]I'm not a big fan of omelettes, but this one was really good! The vegetables and spices made it really flavorful.
Laxman Chaudhary
[email protected]This is a great recipe for using up leftover vegetables. I had some leftover broccoli, carrots, and onions, and they worked perfectly in this omelette.
Persuade Well Misha
[email protected]This omelette is so flavorful and filling! I love the combination of vegetables and spices. It's a great way to get a healthy start to your day.
Shahnawaz Bakak
[email protected]I tried this recipe for the first time last night and it was a hit! My family loved it and said it was one of the best omelettes they had ever had. The vegetables were cooked perfectly and the spices were just right. I will definitely be making this
Pawban Joshi
[email protected]This Parsi omelette is a delicious and easy-to-make dish that is perfect for breakfast, lunch, or dinner. The vegetables add a nice flavor and texture to the omelette, and the spices give it a unique flavor. I would definitely recommend this recipe t