Making the omelette

1. To make regular, pan-fried omelettes, beat together eggs, salt, sliced onions, chopped green chillies, and chopped ginger. Heat mustard oil in a skillet. Once hot, ladle the egg mixture and place dollops of mashed potatoes at even intervals. When the first side has fried, flip over and fry the other side. Repeat with the remaining egg mixture.
2. For extra-soft and spongy omelette, try this method. Separate the yolks and whites, in two large mixing bowls.
3. To the yolks, add salt, slice onions, chopped green chillies and chopped ginger. Mix well.
4. Beat the egg whites until foamy and opaque. Don't beat as far as the soft-peak stage.
5. Gently fold the egg whites with the egg yolk mixture using a rubber spatula. Try to deflate as few air bubbles as possible.
6. On low flame, heat mustard oil in a skillet.
7. Transfer the egg mixture and place dollops of mashed potatoes at even intervals.
8. In a preheat 180°C oven, cook the omelette for 15 minutes.
9. Remove from the oven, and divide the omelette into 6 or 8 portions.

Making the curry

1. Slice onions. Paste garlic and ginger separately. Roughly chop tomatoes. Halve the potatoes and boil them.
2. Heat mustard oil in a kadai until it smokes gently.
3. Temper with dried red chillies, bay leaves, cardamom, cinnamon, cloves, and cumin seeds.
4. Add sliced onions. Add some sugar to brown the onion. Mix and fry on medium heat until onions are brown (about 8 minutes).
5. Add ginger paste and green chillies. Fry for 2 minutes.
6. Add garlic paste. For for 2 minutes.
7. Add roughly chopped tomatoes. Cook until tomatoes are soft (about 6 minutes).
8. In a small bowl, combine cumin powder, coriander powder, turmeric powder, Kashmiri red chilli powder with some water. Pour this spice mix into the kadai.
9. Add salt and keep frying until the raw smell of the spices goes away (about 12 minutes). If the mixture dries out, add a splash of hot water and continue frying.
10. When oil starts to separate from the spices, add boiled potatoes.
11. Add hot water to form the curry. Don't worry if the curry looks a bit watery at this point; the omelette will absorb most of the liquid.
12. Once the liquid comes to a boil, add the omelettes. Add more slit green chillies.
13. Bubble on medium heat until the curry thickens. This will take around 10 minutes.
14. Sprinkle some shahi garam masala, cover the pan and allow it to rest. Serve hot with rice.