Crack the eggs in a bowl. Add milk, salt and whisk well.

Heat a tablespoon of oil in a non-stick pan. Once the oil is hot enough, pour in the egg batter, sprinkle with the minced onion and green chillies. Cover and cook till the edges are golden brown. Flip and let the other side cook for a minute. Set aside.

Roughly chop the onion and tomatoes. In a food processor, pulse the onion, tomatoes, green chillies, garlic, ginger and one tablespoon of water into a fine paste.

In a deep frying pan or kadhai, heat 2 tablespoons oil. Once the oil is hot enough, slowly pour in the onion and tomato paste. Be careful. This paste tends to splutter and splatter as it touches the hot oil.

Cook for 5 minutes, stirring occasionally.

Peel and cut the potato into chunks. Ideally, you should fry the potatoes till they are cooked, set them aside and add to the curry at the end. BUT. I was in a hurry. So I added the potato chunks to the cooking paste.

Add coriander powder, cumin powder, turmeric, red chilli powder and salt as per taste. Mix well and cook until the paste starts releasing oil.

Add 2 cups of water to the cooked paste. Stir well and bring to a boil.

Note that the omelette will absorb the curry. If you want that extra curry to soak your break in, add an additional half a cup of hot water. If you need more, add the remaining half cup. Bring to a boil.

Check the seasoning and adjust as per taste. Poke the potatoes to ensure they are cooked.

Slice the omelette as you wish. I cut a folded omelette into four. You can cut the round omelette like a pizza.

Slide the omelette pieces into the pan, ensuring they are covered in the curry. Simmer for five minutes. Remove from flame.

Garnish with some fresh coriander leaves - if you wish to - and tuck into it piping hot with some steamed rice or paratha or any bread.