Turmeric-spiced omelette chapatis

  • Preparation time: 10 minutes
  • Cooking time: 15 minutes
  • Total time: 25 minutes

Serves: 2


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
2 chapatis


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.