Eggs

Eggs

Ingredients:
4 eggs, made into omelets
1 onion, pureed
1 tsp. ginger paste
1 tsp. garlic paste
1 tsp. turmeric powder
1 tsp. chilli powder
1 tomato, pureed
1 boiled potato, cubed
1 tsp. salt and pepper or to taste
Cilantro/coriander leaves
1 tbsp. oil

Directions:
Heat oil in a non-stick frying pan and fry the onions, ginger and garlic, together with tomato
puree for five minutes. Add potato, omelets, turmeric and chilli powders and salt together with a
cup of lukewarm water and cook on medium low heat for twenty five minutes. Garnish with
cilantro/coriander leaves.
Omelets
The secret to a perfect omelet is time - cook on medium low heat and resist the temptation to turn
it over. A lid over the frying pan will ensure that the omelet cooks evenly in five minutes - not
more, not less. It is also a good idea to use a salt shaker, for a teaspoon of salt is likely to clump
in one corner, with disastrous results.
The oil must be heated to the right temperature - or the omelet will be ruined. To be sure, drop a
spoonful of the beaten eggs into the heated oil - if it starts sizzling immediately, go ahead. If not,
wait and repeat the test.
Chilli & Onion Omelet