Bombay Omelette

• Greek yogurt↗50g g
• small pack of cilantro

  leaves finely chopped, stems left

• lime↗½

  juiced

• butter↗1 tbsp tbsp
• red onion↗½

  sliced

• small garlic clove↗1

  minced

• red chili↗½

  (seedless if you don’t like it very hot), finely chopped

• curry powder↗1 tsp tsp
• eggs↗2

  beaten

• tortilla1

Step-by-step instructions

1. 1

   Mix the yogurt with half of the cilantro leaves, lime juice, then season and set aside.

2. 2

   Melt the butter in a non‑stick pan (ideally slightly smaller in diameter than the tortilla) over medium heat, add the onion and sauté for 2–3 minutes until soft. Add the cilantro stems, garlic and chili, and cook another 2 minutes until softened but not browned. Add the curry powder and stir to coat evenly. Pour the beaten eggs into the pan and, when they begin to set, pull them from the edges with a spatula, allowing the raw egg mixture to fill the gaps – this prevents the base from drying out while the top is still unset.

3. 3

   For serving, warm the tortilla in the microwave for 20 seconds, then spread it with the yogurt mixture. Place the omelette on top, sprinkle the remaining cilantro leaves and roll it up, optionally toasting the edges. Cut in half and serve.