Latasha’s Madras Egg Omelettes
This has been the most requested recipe from our various appearances over the years at different events. Many have told us they have never considered making eggs or omelettes this way and have been inspired to try our recommendation. So here it is – enjoy.
Ingredients for the omelette
- 6 large free range eggs
Finely chop the following:
- 2 small shallots or ½ a red onion
- 1 green chilli
- 1 red chilli
- 2 small Roma tomatoes
- 1 small bunch fresh coriander leaves and stems
- 1 sprig curry leaves
- 2 tbsp shredded coconut, coconut powder or coconut cream (or even buttermilk)
- ½ tsp ground white pepper
- Sea salt
- 1 tbsp Latasha’s Kitchen Madras Curry Paste
- 3 tbsp sunflower oil plus extra for frying omelettes
- Break eggs carefully into an empty clean 2 litre milk container or a bowl.
- Heat a large fry pan with 3 tablespoons of oil until quite hot. Then add finely chopped shallots, chillies, tomatoes, coriander leaves, curry leaves, salt and pepper. Fry until soft and caramelised for approximately 8 minutes.
- Then add your choice of shredded coconut, coconut powder or cream, or buttermilk and a tablespoon of Latasha’a Kitchen Madras Curry Paste. Continue frying over medium to low heat for 10 minutes until the mixture thickens up. Turn the heat off and allow the mixture to cool.
- Add this cooled mixture carefully, to the beaten eggs in the milk container – screw tight the lid, then shake until the mixture is evenly mixed.
- Then make the omelette. Heat a small omelette fry pan with oil and fry small batches of fairly thin or thick omelettes for serving as sandwich fillers. When the lower side of the omelette is cooked, turn the omelette over with a spatula carefully. Let the other side cook, then dish out.
- Alternatively cook the entire egg mixture in a larger deeper frypan as you would a frittata. Finish off under a hot grill.
Madras egg omelettes can be enjoyed as a brunch meal in sandwiches or roll with salad. Also makes a wonderful light Indian style frittata lunch served either warm or cold with a side salad made of cucumbers, tomatoes, coriander, baby spinach and capsicum in a tangy lemon and mustard vinaigrette dressing. Many South Indian families enjoy Madras egg omelettes as a light dinner with rice or parathas and accompanied with vegetables or dahl.
You can mix in any left-over cooked ingredients into the egg mixture such as roast chicken, mince or roast vegetables. Or you can quite simply use fresh vegetable slices such as parboiled potatoes, mini courgettes, zucchini, chargrilled capsicums, mushrooms, asparagus, leeks, spinach or kale to make a more substantial Indian frittata style meal.
The prepared omelette mixture can be left in the milk container in the coldest part of your fridge for up to 2 days. This can come in handy for quick nutritious meals.
PS: I can also vouch that this omelette will taste good even if you choose not to use all the ingredients I have suggested as long as you use some pepper, salt and Latasha’s Kitchen Madras curry paste!!
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