Omelette Irani
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Ingredients
- 2 tbsp vegetable oil
- 1 clove garlic, crushed
- ½ onion, finely chopped
- 6 plum tomatoes, deseeded and chopped
- 2 tsp tomato purée
- 6 eggs
- 25g salted butter, softened
- ½ a small pack chives, 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.
