TODAY’S RECIPE: Bombay omelette

SPICED omelette is a perfect supper. SERVES 1 Ingredients 50g Greek yoghurt Small pack coriander, leaves chopped, stalks reserved ½ lime, juiced 1 tbsp butter ½ red onion, sliced 1 small garlic clove, crushed Method ½ red chilli (deseeded if you don’t like it too hot), finely chopped 1 tsp curry powder 2 eggs, beaten 1 tortilla

Mix yoghurt with half the coriander leaves and the lime juice. Season and set aside.

Melt butter in a non-stick frying pan over a medium heat. Add onion and fry for two to three minutes. Add coriander stalks, garlic and chilli, and cook for two more minutes until softened but not coloured. Add curry powder and stir. Pour beaten eggs into pan and, once beginning to set, draw egg in from sides with a spatula, allowing the uncooked egg to fill gaps.

To serve, heat tortilla in the microwave for 20 seconds, then spread with yoghurt mixture. Slide omelette on top, sprinkle with the rest of the coriander leaves and roll up, tucking in the edges if you can. Slice in half before serving.

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