This is a recipe from the gorgeous Nigella Lawson which I discovered many years ago. It immediately secured a place on our list of family favourites, firstly because we love a bit of chilli and anything remotely Indian inspired, and secondly it’s really satisfying (especially after a boozy night). If you happen to be avoiding carbs, it can be served without the wrap and is still amazing.
There is a little chopping and grating involved but I promise it’s totally worth it.
1 tbsp olive oil
1 garlic clove, minced
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp ground turmeric
Fresh red chilli, as much or as little as you like, sliced or finely chopped
2 spring onions, sliced
2 free range eggs, lightly beaten
Salt and pepper
A handful of fresh coriander leaves (optional)
1 flour tortilla
Preheat the grill.
Heat the oil in a large, non-stick frying pan over medium heat and add the garlic. Gently fry for a few seconds and then add the ground cumin, coriander and turmeric. Stir the spices into the oil and cook for about a minute, being careful not to burn them.
Add the chilli and spring onions and soften gently for a minute.
Add the eggs and swirl the pan to evenly distribute. Then quickly but gently stir the eggs and spice mixture together a little. Season with salt and pepper and pop the pan under the grill to cook the top.
Slide the omelette onto the top of the tortilla and sprinkle with fresh coriander (optional). At this point I like to liberally apply some HP fruity sauce, but just add whatever condiment you like, and then roll it all up. Slice in half and eat while nice and hot.