Contemporary Indian street omelette in classical French style
1/4 to 1/3 cup Mix of chopped onion, tomato, green chilly and corriander
1 teaspoon Butter (or 2 teaspoons if sautéing filling)
1 tablespoon Milk or water
salt and pepper to taste
- Crack the eggs into a small mixing bowl. Stir gently with a whisk until well-beaten. Add the milk or water, salt and pepper and set aside.
- Heat a 6- to 8-inch omelette pan over high heat until very hot (approximately 30 seconds). Add the butter, making sure it coats the bottom of the pan. Quickly sauté onion, tomato, green chilly and corriander. Now slowly pour in the egg mixture.
- Tilt the pan to spread the egg mixture evenly. Let eggs firm up a little, and after about ten seconds shake the pan a bit and use a spatula to gently direct the mixture away from the sides and into the middle. Allow the remaining liquid to then flow into the space left at the sides of the pan.
- Continue to cook for another minute or so until the egg mixture holds together. While the middle is still a little runny. Sprinkle any cheese on top.
- Tilt the pan to one side and use the spatula to fold approximately one third of the omelette over the middle. Shake the pan gently to slide the omelette to the edge of the pan.
- Holding the pan above the serving plate, tip it so the omelette rolls off, folding itself onto the plate. The two edges will be tucked underneath.
- Serve with grilled tomato and a hash brown.