Parsi omelette

Dishoom, p. 36–39

Parsis are notorious for being fond of eggs. It’s something of a cultural in-joke. Irani cafés like Kyani and Koolar devote whole sections of their menu to eggs in various permutations, and omelettes are a favourite. A Parsi omelette is typically flavoured with green chillies, onion, tomato and coriander. It is important to chop the onion and tomato quite finely, otherwise it will be hard to roll up the omelette when you serve it. You’ll need to use a big, wide frying pan to make sure the omelette is thin enough. You can make this without using a grill – in a frying pan over a medium heat. Just carefully turn the omelette over when it is almost completely set, then remove to a plate, roll up and serve.