Difficulty easy | Preparation time 15 min | Servings 2 portions
Omelette is one of the most traditional meals – simple and known all around the world. It is believed it originates from the ancient Persia. It is said that Napoleon Bonaparte fell in love with it at the first bite when he tried it in some French village. In China, Thaiwan and Philippines omelette is prepared with oysters and in Iran they make it with Spinach.
Another interesting variation is the Indian one – masala omelette. We tried it first time in Mumbai as it was one of the rare familiar names we could recognize on the menu. It tasted like a well-known omelette but with all the incredible spices and aromas typical for Indian food.
We love thid mix of known and unknown in a single plate and we keep making it for very special breakfasts when we want to recal some of our adventures from India.
– 4 eggs
– 2 spring onions
– 1 fresh green chili pepper
– handful of fresh coriander
– 1 teaspoon of chili powder
– 3 teaspoons of oil (olive or sunflower)
– 1/2 teaspoon of turmeric powder
– 1/4 teaspoon of salt
1. Chop finely the spring onions and the fresh coriander leaves
2. Wash and remove the seeds from the green chili pepper. Chop it thin slices
3. Wisk the eggs and add in the onions, coriander, chili peppers, chili powder, salt, turmeric – mix all well
4. Heat the oil in a frying pan, pour the egg mix and distribute it all over the pan
5. Cook for about 1 or 2 minutes on medium heat. From time to time slightly shake the pan in order to prevent the omelette to get stick to the pan.
6. Flip the omelette over with a spatula and cook for another minute or so and your masala omelette is done.
– Cook over low heat in order to prevent burning.
– Goes well with some chili sauce or ketchup and some fresh coriander on top
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