Breakfast

Dishoom's Parsi Omelette recipe

Name: Dishoom's Parsi Omelette
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 1
Ingredients: 2 large eggs; pinch of fine sea salt; ¼ red onion, finely diced; ½ tomato, deseeded and finely diced; ½ green chilli, finely diced; black pepper; about 6 coriander sprigs, chopped (plus more to garnish); 1 tbsp vegetable oil; pinch of deggi mirch chilli powder; pinch of ground cumin; pinch of ground turmeric; pinch of garam masala; 1 tbsp water (if using spices); handful of cheese, grated

Jump to recipe

One omelette two ways. The cookbook method is simple and quick. The video method includes cheese and spices.

Prep10m
Cook10m
Total20m

dishoom vegetarian

Dishoom's Parsi Omelette served with Masala Beans

Dishoom recommends a couple of dishes that go well with their Masala Beans. Kejriwal is hard to beat but Parsi Omelette puts up a good fight.

The ingredients and method are from the cookbook. They’re different from the video featuring Chef Rishi. He adds spices and cheese (the heartfelt way he says “I love cheese” gets me every time and his spice box looks magical*).

I made both. The omelette with spices and cheese has more complexity but surprisingly there isn’t much between them. I’d be more than happy with either so I’ve listed the extra ingredients as optional.

The cookbook advises chopping the onion and tomato finely so that the omelette is easier to roll up. Ideally you'd use a big, wide frying pan so the omelette is thin. To be honest, I did neither (I only have a medium and jumbo pan) but the omelette still turned out beautifully.

★ ★ ★

*My wallet is about to get a lot lighter as I’ve just discovered the online homeware store.

Notes

A quick note on the beans: you’ll need to make onion-tomato masala and I slightly begrudged the effort. However, once it’s made, even just a half portion, you can have Masala Beans at the drop of a hat.

The onion-tomato masala freezes well and you only need 30g per tin of beans. It’s completely worth the effort. The only downside is that ordinary baked beans will never taste the same again.

Recipe credit

Dishoom: From Bombay with Love (affiliate link).

Recipe

Dishoom's Parsi Omelette

Prep10m
Cook10m
Total20m

Serves: 1

Ingredients

Parsi omelette

2 large eggs
pinch of fine sea salt
¼ red onion, finely diced
½ tomato, deseeded and finely diced
½ green chilli, finely diced
black pepper
about 6 coriander sprigs, chopped (plus more to garnish)
1 tbsp vegetable oil

Optional extras

pinch of deggi mirch chilli powder
pinch of ground cumin
pinch of ground turmeric
pinch of garam masala
1 tbsp water (if using spices)
handful of cheese, grated

Method

Cookbook method (requires a grill)

Heat your grill to high.
Crack 2 eggs into a jug or bowl and whisk with a fork. Add a pinch of fine sea salt, ¼ of a red onion (finely diced), ½ a small tomato (deseeded and finely diced), ½ a green chilli (finely diced), black pepper and 6 sprigs of chopped coriander. Stir to mix.
Place a large frying pan over a high heat. Add 1 tablespoon of vegetable oil, swirl it around then add the egg mixture, making sure it reaches the edges of the pan. Cook for 20 seconds then place the pan under the grill. Cook until just set (around 2 minutes).
Slide the omelette onto a warm plate and roll it up. Garnish with coriander and serve with toast and ketchup (or Dishoom’s Masala Beans).

Video method (includes spices and cheese. Requires a frying pan with lid.)

Place a large frying pan over a medium heat. Add 1 tablespoon of vegetable oil then add ¼ of a red onion (finely diced), ½ a small tomato (deseeded and finely diced) and ½ a green chilli (finely diced). Add a pinch of each of the following: deggi mirch chilli powder, ground cumin, ground turmeric and garam masala.
Crack 2 eggs into a bowl and whisk. Add a pinch of fine sea salt and black pepper.
Add 1 tablespoon of water to the frying pan. Stir to distribute the spices evenly then pour in the beaten eggs.
Scatter over a handful of grated cheese and 6 sprigs of chopped coriander. Place a lid over the frying pan and cook for 1 minute or until the eggs have set.
Remove the omelette from the pan and roll it up. Garnish with coriander and serve with toast and ketchup (or Dishoom’s Masala Beans).