Super-Spicy Pakistani Omelette
What can I tell you about this… except that you will probably never make a boring old omelette again.
This is the dish my mum would always make us when we had just come back from holiday and there was nothing in the house. We’d stop off for eggs and bread on our way home from the airport… and half an hour later, we’d be sitting down to a properly spicy omelette. Sandwiched between toasted and buttered white Mother’s Pride bread, with a generous shot of tomato ketchup. Home.
Serves 2-3. If you don’t like it too hot, put in one green chilli instead of 3.
2 spring onions, finely chopped
Large handful of fresh coriander, finely chopped
3 small green chillies, finely chopped
2-3 tomatoes, de-seeded, finely chopped
1 tsp garam masala
1/2 tsp salt
In a large bowl, combine everything and mix well.
Preheat the grill. Heat a teaspoon of oil in a small (20cm) frying pan, then add the egg mixture. Cook on a low heat for 10 minutes.
When the underside is nicely browned, stick the pan under the grill on a medium heat for 5-10 minutes, until the omelette is cooked through and the top is fluffy and browned.
Serve in toasted bread with ketchup or eat on its own with a dollop of yoghurt. Sigh.