Friday, June 10, 2011

Spicy Masala Omelet

1 medium onion chopped
2 green chilies or jalapenos finely diced
10-15 curry leaves
1 tsp cumin seed
2-3 cloves of garlic grated
1 Tbs of grated ginger
2-3 boiled potatoes diced
1 tsp of garam masala
1 tsp of red chili flakes (or to taste)
1/4 tsp of ground turmeric
Optional: I also added some diced green bell peppers.  You can use fresh or frozen. 

* Note you will have to pre-boil the potatoes for this dish.  You want the potatoes fork tender, but not mushy.

You will use 3 whole eggs for each omelet. 
To every three eggs also add:
a pinch of salt and pepper
1 Tbs of whole milk
1 pinch of ground turmeric
Beat the eggs with a whisk well. 


Heat a large skillet with 1Tbs of canola on medium-high heat.  Add the cumin seeds first and allow them to become fragrant (about 30-45 seconds).  Then add the chopped onion and green chilies.  Add the green peppers at this stage if you decide to use them.  Saute everything until softened. 

Now add the garlic and ginger and saute a minute until fragrant.  Add the boiled potatoes add some salt and pepper for seasoning and saute for a few minutes.   Next add  the garam masala,  red chili flakes and ground turmeric.   Saute and taste for seasoning at this point.  If you are satisfied with the flavor you can turn off the stove.

Note:  this mixture should make 3-5 omelets depending how much you use.

To make the omelets:   In a separate frying pan (8inch non-stick) coat with some canola oil on medium heat.  Add a portion of the masala filling to the pan.  Then poured the egg mixture and move it around so the eggs started to cook.

Turn the heat to low and put a tight fitting lid on the pan to trap the steam and cook the top of the omelet.  If you cannot do this you can flip the omelet or put it into an oven to finish cooking it through.  Topping with a lid was the easiest method for me.   Cook for a few minutes on low and when the egg is almost set, turn off the stove and allow to sit with the lid for a few minutes to finish cooking.

Each omelet serves 1-2 people.  You can make 3-5 omelets with the potato mixture and add the eggs accordingly.  Garnish with spring onions, parsley or even cilantro if you like.  We enjoyed it with toast or you can even it with a rice and curry meal as the meat dish.

Note:  If 3-5 omelets is more than you require for your family, you can keep the mixture in the fridge for a few days and make an omelet whenever you like as a quick meal.

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