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Turmeric-spiced omelette chapatis
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1 tbsp rapeseed oil
4 salad onions, finely chopped
1 green chilli, finely chopped
12 cherry tomatoes, halved
½ tsp ground turmeric
4 large Waitrose British Blacktail Eggs
28g pack fresh coriander, chopped, plus extra for serving
1. Heat the rapeseed oil in a 20cm non-stick ovenproof frying pan. Add the salad onions and cook for 2-3 minutes until just starting to soften then stir in the chilli and cook for 1 minute further. Remove half the salad onions and chilli from the pan and set aside.
2. Add half the tomatoes to the pan and a quarter of a teaspoon of the turmeric and cook for a few minutes until the tomatoes soften.
3. Preheat the grill. Beat 2 of the eggs in a small bowl with half the coriander and seasoning. Pour over the salad onions, chilli and tomatoes and swirl the egg around the pan. Cook for a few minutes until the base has set then place under the grill and cook for 2-3 minutes until the top has set and is starting to turn golden and the eggs are just cooked through.
4. Meanwhile place a chapati under the preheated grill and warm through for a minute, then flip over and repeat on the other side. Place on a serving plate then tip the omelette on top of the chapati and serve scattered with extra coriander. Repeat with the remaining ingredients for the second spiced omelette.
Typical values per serving: