Curry-flavoured omelette

Recipe from: 5/27/1993 12:00:00 AM
Ingredients 12
Servings 1
Minutes 45-60 min


Serving Change
  • 250
    uncooked samp
  • 6
    extra-large eggs, beaten
  • 125
    sour milk or Bulgarian yoghurt
  • 1
    onion, finely chopped
  • oil
  • 15
    mild curry powder
  • 1
    cabbage, shredded
  • 3
    large, ripe tomatoes, skinned and finely chopped
  • salt and pepper to taste
  • pinch sugar
  • 1
    tomato, sliced into rings
  • extra sour milk or Bulgarian yoghurt (optional)


45-60 min
Preheat the oven to 180 ºC (350 ºF). Cover the samp with cold water and soak overnight. Pour off the water, cover with fresh water and boil until soft. Season with salt at the end of the cooking time. Drain and mash lightly with a potato masher. Set aside. Beat the eggs and sour milk and set aside. Sauté the onion in a little oil till soft. Add the curry powder and stir-fry for one minute. Add the cabbage and stir-fry until tender but still crisp. Add the tomato and samp, mix and season well with salt, pepper and sugar. Simmer until the tomato is soft. Turn into an ovenproof dish. Pour over the egg mixture, mix lightly and top with the tomato slices. Bake for 10-15 minutes or until the egg mixture has set. Slice and serve with Bulgarian yoghurt. (Do not overbake or the dish will dry out.) Serves 6.

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