Spicy Omelet Recipe
 Another popular contribution by the Parsees,
this irresistible omelet of potato, peas and corn is known to them as
poro. Parsee cuisine offers some unique flavors, which appeal to both
Eastern and Western palates. You can use any vegetable with the potatoes.
Try thickly sliced button (white) mushrooms, which can be added in the
early stages of the cooking process.
Ingredients: (Serves 4-6)
30 ml/2 tablespoons vegetable oil
1 onion, finely chopped
2.5 ml/½ teaspoon ground cumin
1 garlic clove, crushed
1 or 2 fresh green chilies, finely chopped
A few cilantro (coriander) sprigs, chopped,
plus extra, to garnish
1 firm tomato, chopped
1 small potato, cubed and boiled
25 g/1 oz/¼ cup cooked peas
25 g/1 oz/¼ cup cooked corn, or drained
canned corn
2 eggs, beaten
25 g/1 oz/¼ cup grated Cheddar cheese or
Monterey Jack
Salt and ground black pepper to taste
Method:
Heat the oil in a karahi, 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 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.
Happy Cooking,
Carol |
