Preparation time: 10 min Cooking time: 30 min
Serve: 2 persons
Ingredients:
Aaloo (Potato) 1 small, peeled and cut in small cubes
Pyaz (Onion) 1 small, peeled and finely chopped
Timatar (Tomato) 1 small, peeled and cut in small cubes
Hari mirch (Green chili) 2, finely chopped
Murghi, bghair haddi (Chicken boneless) half breast, boiled and shredded
Yakhni (Chicken stock) 1/4th cup
Cooking Oil 4 tbs (or as required)
Anday (Eggs) 2
Doodh (Milk) 2 tbs
Namak (Salt) ¼ tsp
Pisi Laal mirch (Red chili powder) ¼ tsp
Pisi Kali mirch (Black pepper powder) 1/8 tsp
Cheese slice (Mozzarella) 2
Recipe:
1. Break eggs in milk, and add spices (salt, red chili powder, black pepper powder) and whisk well.
2. Set aside.
3. In a pan, heat 2 tbs oil, and saute onion for two minutes on low flame.
4. Add potato and fry for one minute.
5. Add tomato and green chili.
6. Add chicken stock and cook for 15 minutes on low flame, till potato get tender and water dried.
7. Mix shredded chicken and potato mixture with egg mixture.
8. In 2 tbs oil in a pan, pour the egg mixture.
9. Cover, and cook one side of omelet till light brown, on low flame.
10. Turn the side, and spread the cheese pieces on it.
11. Cover and cook for further 5-7 minutes, on low flame, till cheese melt.
