Masala Omelette

Omelettes were a huge part of my diet when I was growing up. They were something quick and easy for my dad to make for us when our mum was in hospital in Kolkata for her radiotherapy treatments. We would roll these omelettes up inside flatbreads or place them between two slices of bread toasted in a pan to make a sandwich, then eat them – always with tomato ketchup.

Makes 2

INGREDIENTS

• 20 g (3⁄4 oz) butter, at room temperature

• 3 large organic eggs, beaten

  Romy Gill's India: Recipes from Home Romy Gill

• 1 small red or white onion, peeled and finely chopped

• 2 green chillies, chopped

• 10 g (1⁄2 oz) ginger root, peeled and finely chopped

• small handful of fresh coriander (cilantro), chopped

• 1 tsp cumin seeds

• 1⁄2 tsp ground black pepper

• 1 tsp ground coriander

• 1 tsp ground cumin

• 1⁄2 tsp ground turmeric

• 1⁄2 tsp salt

• 20 ml (1 1⁄2 tbsp) whole (full-fat) milk

To serve

slices of bread, toasted tomato ketchup

Directions

Place half the butter in a large bowl along with the remaining ingredients and whisk until combined.

Heat the remaining butter in a frying pan (skillet) over a medium heat. As soon as it melts, add the omelette mixture and cook for 2 minutes. Using a spatula, turn the omelette over and cook for a further 2 minutes. Serve hot with ketchup and toast.

Extracted from Romy Gill’s India, by Romy Gill (Hardie Grant Books, $42.00). Photography by Sam Harris & Poras Chaudhary

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