Omelette with Onion, Coriander and Tomato Chutney
Omelette with onion, coriander and tomato chutney is a recipe featuring fresh ingredients from the chutney category. Try this and other recipes from Spoonsparrow!
Ingredients
- 2 small red onions
- 1 red chili pepper
- 1 handful fresh coriander
- 10 eggs
- Salt
- 2 tbsp butter
- 2 tbsp olive oil
- pepper (ground)
Instructions
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1.
Wash and halve the tomatoes for the chutney. In a pot, sauté mustard and cumin seeds in hot oil. Add the tomatoes with sugar and 2-3 tbsp lemon juice, simmer gently for about 4 minutes. Season with salt and pepper and remove from heat.
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2.
Peel the onions and slice into thin rings. Wash the chili, deseed if desired, and chop finely. Rinse the coriander, shake dry and pluck the leaves. Whisk the eggs in a bowl and season lightly with salt.
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3.
From now on work with 1/4 of all ingredients to make 4 omelettes (or use two pans simultaneously). In a hot pan, foam the butter with oil. Pour the egg over it, sprinkle with onion rings, chili and coriander, cover, and cook for about 4 minutes until set. The omelette should remain juicy and glossy on top. Cook three more omelettes in the same way.
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4.
Plate the omelettes, place a spoonful of chutney in the center, and serve.
