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1
In a large bowl, beat the eggs until slightly frothy.
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2
(If you are not in a hurry, you can go the extra mile: Separate the eggs and beat the egg yolks in one bowl, the egg whites in another, until very frothy.
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3
Gently fold the yolks into the whites.
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4
This will make a much lighter omelet!)
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5
Carefully stir in the onion, chile, cilantro, turmeric and paprika and add couple of generous pinches of salt and a few grinds of pepper.
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6
Heat the oil in a medium (10 to 12 inch) non-stick skillet over medium-high heat.
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Keep a heatproof spoonula (a curved, spoonlike spatula) at the ready.
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When the oil starts to shimmer, pour in the egg mixture.
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Using your spoonula, stir the egg mixture in small circular motions to distribute the onions, chile and cilantro evenly around the pan.
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This also helps move some of the uncooked egg down to the surface of the hot pan.
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11
Sprinkle the potato chips (if using) evenly over the top.
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Reduce the heat to medium, cover the pan, and cook for 1 to 2 minutes.
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Meanwhile, grab a plate that's as big as your pan.
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14
Check your omelet.
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15
It's all right if it's not fully cooked, but it shouldn't be super-runny.
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If it is, cover the pan and cook for 1 minute more.
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Slide the omelet, cooked side down, onto the plate.
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Then, holding the plate from underneath, place your pan over the plate and flip the omelet back into the pan.
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The omelet should land with its uncooked side down.
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Cook, uncovered, for another minute.
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Slide the omelet onto a serving plate, cut it into 4 wedges and serve with fresh cilantro leaves on top!
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22
Smaarti Tip
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23
Don't omit the serrano chile even if you don't like spicy foods.
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24
Scrape out the seeds and use just the flesh; that slight bitterness really makes this omelet sing.
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25
Photograph by Matt Armendariz
