Spicy Omelet
2 tablespoons vegetable oil
1 onion, finely chopped
1/2 teaspoon ground cumin
1 garlic clove, crushed
1 or 2 fresh green chilies, finely chopped
cilantro sprigs, chopped, plus extra, to garnish
1 firm tomato, chopped
1 small potato, cubed and boiled
1/4 cup cooked peas
1/4 cup cooked corn, or drained canned corn
2 eggs, beaten
1/4 cup grated Cheddar cheese or Monterey Jack
salt and ground black pepper to taste
Heat the oil in, iron skillet, wok or omelet pan, and add the onion, cumin,
garlic, chilies, cilantro, tomato, potato, peas and corn. Mix well. Cook over a
medium heat, stirring, for 5 minutes, until the potato and tomato are almost
tender. Season well.
Preheat the grill (broiler) to high. Increase the heat under the pan and pour
in the beaten eggs. Reduce the heat, cover and cook until the bottom layer is
brown. Turn the omelet over and sprinkle with the grated cheese. Place under
the hot grill or broiler and cook until the egg sets and the cheese has melted.
Garnish the omelet with springs of cilantro and serve with salad for a light
lunch. If you prefer, serve it for breakfast, in the typical Parsee style.
Yields 4 to 6 servings.
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