INDIAN COOKERY CLASS

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SPICY VEGETARIAN OMELETTE
(SUBZEE KA OMELETTE)

This omelette is very popular at breakfast times, although it is sometimes eaten at lunchtime as a side dish, and is quite often made to use up any vegetable leftovers.

It is very simple dish to make, with results which are extremely appetising.


Ingredients
2 medium eggs
1 small potato
6 button mushrooms
1 oz Sunflower oil
1 small onion finely chopped
¼ tsp garlic puree
1 small tomato, chopped fresh chopped coriander
1 tsp chilli powder or
2 green chillies finely chopped
½ tsp salt

METHOD
1) Peel, boil and mash the potato and add a pinch of salt to taste.

2) Heat the oil in a frying pan and fry the onions until golden brown.

3) Add the garlic, salt, chilli powder, chillies, fresh coriander, mushrooms and tomatoes and stir-fry everything together.

4) Gradually add the mashed potato and continue to stir-fry for about 2 minutes.

5) Beat the eggs lightly and pour over the vegetable mixture and let the eggs cook slowly, over a low heat, for about a minute.

6) To cook the upper-side of the omelette (without turning it over) the frying pan can be placed under a hot grill or in a hot oven until the omelette rises and turns a light golden colour.

7) Serve hot, with beans and toast !