Category
Main
Serves
2
Ingredients
For the chapatti (roti):2 cups fine chapatti flour (light wholemeal)1 cup waterFor the omelette:100g mature cheddar cheese grated1 large red onion finely sliced (approx 120g)1 small bunch fresh coriander1 green chilli deseeded and finely diced4 tsp ground coriander1 tbsp light olive oil1 tsp table salt3 large hens eggs1 clove garlic
Instructions
- 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
- For the omelette; combine the grated cheddar cheese with 2 tsp of ground coriander and then set to one side
- 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
- In a separate mixing bowl, crack the eggs & whisk until well table salt and 1 tsp ground coriander and mix through
- 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
- 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
- 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
- Finish the omelette with a sprinkling of fresh chopped coriander
- 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.
