Ros Omelette Recipes

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ROS OMELETTE



Ros Omelette image

Make this Goan omelet, with its rich and comforting, fiery gravy, for breakfast, lunch, or dinner. It's the ideal dinner for one.

Provided by Maneet Chauhan

Categories     Omelet     Egg     Vegetarian     Breakfast     Dinner     Lunch

Yield 4 servings

Number Of Ingredients 19

Ros
1 tablespoon coconut oil
1 small yellow onion, finely chopped
1 medium tomato, coarsely chopped
1 tablespoon store-bought ginger-garlic paste
1 teaspoon ground turmeric
½ teaspoon Kashmiri or other red chile powder
1 tablespoon store-bought coconut paste
1 teaspoon garam masala
Kosher salt
Omelet
10 large eggs
1 teaspoon Kashmiri or other red chile powder
Kosher salt
2 tablespoons vegetable oil or coconut oil
1 medium yellow onion, finely chopped
2 green chiles, finely chopped
Lime wedges, for serving
Finely chopped onion, for serving

Steps:

  • Make the ros:
  • In a medium sauté pan, heat the oil over medium-high heat until glistening, about 2 minutes. Add the onion and sauté until translucent, about 5 minutes. Add the tomato, ginger-garlic paste, turmeric, and chile powder and sauté, stirring occasionally, until the tomatoes begin to break apart, about 5 minutes longer. Stir in the coconut paste and garam masala and cook until everything is well incorporated and the smell of coconut perfumes the air, about 5 more minutes. Add a little water, if needed, to achieve a loose gravy texture. Season with salt and set aside.
  • Make the omelet:
  • In a large bowl, whisk together the eggs and season with the chile powder and salt. In a sauté pan, heat the oil over medium-high heat and sauté the onion and chile peppers, stirring occasionally, until the onions are translucent, about 5 minutes. Reduce the heat to medium and pour the eggs into the pan. Rotate the pan in a circle as the omelet cooks to ensure even distribution of the eggs. Once the center of the omelet is just set, 4 to 6 minutes, flip the omelet onto itself to form a half-moon shape. Season with salt, transfer to a plate, and spoon the warm ros on top. Garnish with a lime wedge and raw onions.

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