Indian Omelet aka Aamlate (thanks for the memory Tunku) or Omelette or Tortilla de la India (thanks Keya)

April 9, 2013

It seemed that every time I Skyped a Spanish friend in Malaga, Andalusia, he had either just had a Tortilla Espanola or, thrilled with the aromas wafting from his kitchen, could not wait to have one for lunch or dinner. In the US the tortilla is a roti, a flat non-risen bread, whether corn or flour or  whatever. Imagine my surprise when I discovered that by tortilla my amigo meant a good old omelette, Spanish style, layered with potato slices and onions, and fried in olive oil. It is delicious and quite a meal and the Spanish love it which is what matters in the end, especially where food is concerned.

But, these revelations always brought to mind the flavorful, tongue tingling breakfast egg concoctions our cook introduced my mother to, especially the Undda (Egg) Omelette that became a part of her repertoire, a recipe she perfected and improvised in her tasty way. I have since made the Indian Omelette when in need of a nutritious nostalgic comfort food and that has been quite often since I came to these United States.This morning I decided to share my recipe with anyone interested, and added some photographs as garnishing as well.

I was cooking for four so I used six eggs, and that explains the giant omelette. You could cut the quantity of all ingredients without any perceptible loss of flavor!

Six large eggs broken into a large mixing bowl. In the picture I added the eggs last of all, for effect!

One medium red onion, or half a large one, minced to the best of your ability

One medium tomato, or half a large one, diced as best you can without sacrificing a finger

Five Green chilies, Thai preferable to any chili with a strong flavor such as jalapeno, chopped fine

a bunch of fresh coriander chopped fine, should make a cup

salt to  taste

Oil or butter to fry, one tablespoon in a nonstick fry pan  should do, more perhaps in a regular one

Mix all ingredients (except oil) with a fork well into the eggs in the mixing bowl . Set aside.

Heat oil/butter in a frying pan on medium until fairly hot. Pour egg batter onto heated oil, shaking pan a little bit all the while. Then, regulate the heat so you do not burn the egg (nothing worse than that) and turn over the done parts a little at a time until you have folded the omelette into an acceptable shape.

Serve hot, by itself, or on a hot buttered toast, or paratha, (see my book Curries without Worries for a simple recipe) and with or without ketchup or sauce. As I said right at the beginning, it is what you love, at the end of the day, especially with food!

Bon Appetit!Image


Just a minute! After writing that piece I recently made the Aamlate again and have to tell you that using a large heavy wok made a huge difference. Heat wok, dribble some oil,  pour in omelette mixture, cook on medium high heat for a minute, tilt wok to pour remaining fluid egg on to sides, after half a minute, turn over,  folding in done egg from sides, bring over the center, repeat tilting and pouring fluid onto sides and folding over until done. Make sure the egg mixture does not stick at the center of the wok. You will get a layered delicious omelette redolent of fresh Indian flavors!

One Response to “Indian Omelet aka Aamlate (thanks for the memory Tunku) or Omelette or Tortilla de la India (thanks Keya)”

  1. ndalzell Says:

    I am in Sevilla and just finishing up a dinner snack of tortilla de patata, and yours looks delicious! I enjoyed several lucky years of the delicious food you would make and stock in Keya’s freezer when you visited her in LA. I will try your Indian tortilla soon!

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