The Indian way of making omelettes – I’m a complete convert!

When my friend, Srikirti Kodali, moved in with me for a few months, I was excited to learn some Indian cooking techniques, but I wasn’t expecting the most valuable lesson to be how to make an omelette. Omelettes can often be quite dry and tasteless, but not Indian omelettes. My housemate and I were both desperate to get our hands on the recipe and be shown how to make them before she left. This is what she sent me.

This is a simple versatile recipe I have developed and honed over the years and has now become my go to brunch. I vary it each time giving it a slightly altered tone and have provided some ideas in the ingredients below. Fundamentally it is the process of cooking that remains the same which I thoroughly enjoy – the chemistry of ingredients, the physics of heat, the art of seasoning and the whole experience that concludes with taste.

I have entertained a number of friends with this recipe and I’m yet to find someone who hasn’t said they would like to try it. I hope you enjoy it too.

Making Sri's Indian omelette
Making Sri’s Indian omelette – gently disturb the surface of the mixture in the pan with a spoon and watch it rise as it traps air

Recipe for Sri’s Indian omelette

Ingredients

  • 2 eggs
  • half and onion
  • 2 cloves of garlic finely chopped
  • ½ tsp turmeric
  • ½ tsp chilli powder, or ground pepper, or 1 green chilli finely chopped
  • salt to taste
  • pinch of garam masala or ras el hanout
  • herbs – any kind, dry or fresh
  • cheese – grated cheddar or any other

Method

  1. Take a mixing bowl or a container of appropriate size to whisk 2 eggs, and all ingredients mentioned above in categories A & B. Whisk until the mixture becomes a little frothy.
  2. Heat 1 tbs of oil (of your choice, my preference is olive oil) in a small pan until hot and pour the mixture in. Keep at medium heat.
  3. Gently disturb the surface of the mixture in the pan with a spoon and watch it rise as it traps air.
  4. Sprinkle a pinch of garam masala or Ras El Hanout
  5. Once you see the bottom layers of the omelette setting, whilst the top is still wet, add a layer of grated cheese. After, sprinkle some herbs.
  6. Turn the heat off once the cheese has melted. The surface of the omelette should remain a little wet.

 

Sri always used to serve her omelettes with a heated bun, but I prefer making an avocado and cucumber salad like this one to go with it.

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