Mexican Omelette Roll

About Mexican Omelette Roll

Ingredients

• Rotis 4
• Eggs 4
• Milk ½ cup
• Processed cheese, grated ½ cup
• Salt to taste
• Black pepper powder to taste
• Butter 4 tbsps
• Red, yellow and green capsicums, chopped 8 tbsps
• Potatoes, boiled, peeled and diced 8 tbsps
• Fresh coriander leaves, chopped 4 tbsps
• Kissan sweet and spicy ketchup 4 tbsps

How to Make Mexican Omelette Roll (Stepwise Photos)

Method

1. Break the eggs into a large bowl, add milk, cheese, pepper powder and salt and whisk well.
2. To make each roll, heat 1 tbsp butter in a non-stick pan, add 2 tbsps capsicums and 2 tbsps potato and saute for a minute. Add 1 tbsp coriander leaves, pepper powder and salt and mix well.
3. Now add ¼ egg mixture, mix everything and cook till the underside is done. Flip and cook till the other side is similarly done. Make 3 more omelettes in the same way.
4. Spread 1 tbsp ketchup on each roti, place one omelette over it and roll tightly.
5. Keep the rolls on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shazia Khan

Chef Shazia Khan is a runner up from the celebrated show MasterChef India. As a celebrity Chef on FOODFOOD Channel, Chef Shazia hosts, ‘K for Kids’ which is all about experiencing happy and joyful cooking, where kids learn to cook and appreciate their moms role in the kitchen in a fun way. Shazia is also a member of the board of management, at Delhi Public School Bangalore North. They run many educational institutes in Bangalore and Shazia involves herself in the education business.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps