Himalayan  Cheese Omelette Wrap

Himalayan Cheese Omelette Wrap

Himalayan Cheese Omelette Wrap recipe from Episode 1 of ITV's 'The Secret Chef'

Serves 2

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Method

1 To make the chapatti: mix the flour and water together to form a smooth dough. Cover vvith a tea towel & set aside to rest for IO minutes. Once rested, divide the dough into 3- 4 large golf ball sized pieces. Lightly flour a surface and roll one of the hal l s into a large disc. Make sure the disc is larger than the bottom of the omlette pan as the finished bread will need to house the omlette itself. Heat a wide, flat nonstick frying pan until very hot. Lay the rolled chapatti carefully onto skillet cooking for about l minute on each side. Remove and set aside repeat for the remaining dough.

2 For the omelette; combine the grated cheddar cheese with 2 tsp of ground coriander and then set to one side.

3 Finely chop the coriander stalks, reserving the leaves for later. In a bowl combine the finely chopped stalks with the green chilli, sliced onion and 1 tsp ground coriander. Mix thoroughly until evenly combined.

4 In a separate mixing bowl, crack the eggs & whisk until well table salt and 1 tsp ground coriander and mix through.

5 Heat a medium frying pan over a medium high heat. Add the light olive oil, and once hot add the onion & chill mixture. Saute for 5-6 minutes, stirring continuously, until the onions are golden brown. At this stage, tum the heat down to low and pour over the egg mixture, making sure to cover all the ingredients.

6 Continue to cook over a low heat for 3-4 minutes, vvhile this is cooking preheat the grill. After 3-4 minutes remove the omelette from the heat and place under a high heat grill for 2-3 minutes until the top of the omelette is just cooked.

7 Once the top of the omelette has just cooked, remove from the grill and sprinkle over the grated cheese. Place back under the grill and cook for a further 2-3 minutes or until the cheese is bubbling.

8 Finish the omelette with a sprinkling of fresh chopped coriander.

9 Place the chapatti onto a clean chopping board. Slide the omelette out of the pan and onto the roti. From one end. roll omelete chapatti into a tight cylinder. Slice in half and serve.