If you spent any time growing up in India and traveling its length and breadth by train, you'd have likely grown up with this omelette sandwich—on the train, and on platforms of obscure towns. To call it the most perfect omelette would be to acknowledge its imperfections. It's too flat, too thin, too floppy, and has more vegetable and spice in it than egg. But it's all those things that make it the perfect candidate for an omelette sandwich, thrust between two slices of buttered white bread (or Indian pav).
I make a version in my Brooklyn kitchen. I usually add a few drops of milk to the mix, sometimes a grated cheese (usually a sharp cheddar), and will occasionally swap in seasonal greens and other vegetables. But I always "toast" the bread in the grease of the pan. It's the perfect Sunday brunch, and the perfect distillation of childhood nostalgia.
This recipe was featured on our new cook-along podcast Play Me a Recipe. Listen as Arati chops, whisks, and flips her way through this recipe, offering tips and backstory along the way. —Arati Menon
Test Kitchen Notes
Featured in: India's Most Nostalgic Egg Dish Is Made on a Train —The Editors
- Prep time 10 minutes
- Cook time 5 minutes
- Serves 2
medium onion, peeled and finely chopped
green chiles, seeded and finely chopped
fresh cilantro, finely chopped
chile powder (you can substitute with chile flakes)
salt, to taste
vegetable oil (or ghee) for frying
slices of white bread
- Mix together the eggs and milk in a bowl.
- Add the chopped vegetables and all the spices to the bowl and stir to combine.
- Heat the oil/ghee over medium-high heat in a frying pan.
- When the oil/ghee is hot, turn the heat down and add half the omelette mixture to the pan, swirling it around so that it completely covers the surface of the pan.
- Cook the omelette for two minutes, until the underside is lightly browned. Flip the omelette and cook the other side for another two minutes, until browned. Take off and set aside.
- Now repeat the previous two steps with the other 1/2 of the omelette mixture to make the second omelette.
- Serve the omelettes sandwiched with white bread or pav—ideally toasted in the grease of the pan. However, if you like your toast more evenly browned and crisped, toast in a toaster. It will be just as delicious, we promise.