Nigellas Masala Omelett Food

SPANISH OMELETTE

Steps:

• Turn on the grill and let it heat up while you start off the omelette. Cook the new potatoes in boiling water for 15 minutes, until cooked through, then drain. Whisk the eggs in a bowl, then add the peppers, spring onions and cheese, and season with salt and pepper, then add the cooked, drained potatoes. Heat the butter and oil in a small, heavy-based, ovenproof frying pan, and, when hot, pour in the omelette mix and cook gently for 5 minutes. By this time, the bottom of the omelette should be set and, rather than turn it, simply sit the pan under the grill for a few minutes to set the top. Turn the omelette upside-down onto a plate to let cool. Don't worry if it feels a little wibbly-wobbly in the middle, as it will carry on cooking as it cools. Once cool, slice into 4 large or 8 smaller wedges.

NIGELLA'S MASALA OMELETT

Steps:

• Heat the oil in a non-stick frying pan, and fry the spring onion, chili, garlic and turmeric until soft. Add the other spices and fry for another minute. Stir occasionally.
• Add the eggs, swirling the pan to help the eggs set underneath.
• When the omelet is nearly set, flash it under a hot grill to finish it off; serve.

INDIAN OMELETTE

Steps:

• Dice red and yellow onions into 3 different sizes.
• Combine eggs, onions, chili powder, turmeric, rock salt, and pepper in a large bowl; mix until well combined.
• Heat oil in a large nonstick skillet over medium-high heat until shimmering. Pour in egg mixture, making sure it's evenly distributed in the skillet. Lower heat to medium, cover, and cook for 1 minute. Cut omelette into 8 pieces and continue to cook until egg starts to brown around the edges and appears to have set. Carefully flip with a spatula and cook for 2 more minutes.