Bombay omelette

Step 1

Peel and finely chop the onion. Halve the tomatoes, scoop out the seeds with a teaspoon and discard, then finely chop the flesh. Finely chop the coriander stalks and leaves. Halve the chilli, deseed and finely slice. Whisk the eggs together until well combined, then season generously and whisk in the onion, tomatoes, coriander, chilli, turmeric, garam masala and cumin. Put the spinach leaves into a bowl, squeeze just enough lemon

Step 2

to coat, toss together, then leave to one side. Melt half the butter in a medium non-stick frying pan over a medium heat and ladle in half the omelette mixture. Swirl the eggs around for 2 minutes, pushing them to the middle and tilting the pan so that all the mixture has a chance to set. Leave it for a minute, then slip the omelette on to your serving plate. Top with half the dressed spinach and fold the omelette in half. Serve straight away, and repeat with the remaining butter, omelette mix and spinach.