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Omelette Irani

Name: Omelette Irani
Total time: 25 min
Ingredients: vegetable oil 2 tbsp; garlic 1 clove, crushed; onion ½, finely chopped; plum tomatoes 6, deseeded and chopped; tomato purée 2 tsp; eggs 6; salted butter 25g, softened; chives ½ a small pack, finely chopped; flatbreads to serve

25 minutes
serves 2
Easy

Reflecting the food of Tehran's hole-in-the-wall kabab houses, Berenjak restaurant's convivial cooking is ideal to recreate at home. Try this simple omelette as part of a meze feast

By Kian Samyani

February 14, 2019 at 4:05 pm

*This recipe is gluten-free according to industry standards

Ingredients

vegetable oil 2 tbsp
garlic 1 clove, crushed
onion ½, finely chopped
plum tomatoes 6, deseeded and chopped
tomato purée 2 tsp
eggs 6
salted butter 25g, softened
chives ½ a small pack, finely chopped
flatbreads to serve

Method

Step 1

Heat the oil in a lidded non-stick frying pan over a medium heat, add the garlic and cook for a minute until just starting to turn golden. Tip in the onion and cook for 5 minutes until softened, then add the tomatoes and purée.
Step 2

Cook for 5 minutes until all of the moisture has evaporated from the tomatoes. Turn the heat to low and break the eggs into a bowl, then add to the pan. Gently whisk and break the yolks, then put on the lid for a minute. Remove, then stir and mix, then put the lid back on. Continue to do this until the eggs are almost set.
Step 3

Spoon into a serving dish then add the salted butter and a sprinkling of chives. Serve with flatbreads.