Test 3 - Vegetable Omelette - Parsi Omlate

http://www.food.com/recipe/vegetable-omelette-parsi-omlate-386573

1 - This is Madhur Jaffrey's excellent recipe for what she calls an omelette and I call an egg... pie... thing... miracle. There is no flipping to create a half-moon shape; what you get is a fluffy, flavorful pan-ful of heaven. I only use 2 Tbsp of oil instead of her 5 Tbsp and the result is still amazing. Enjoy!
2 - Since my discovery/suspicion that chives replace onions in the spring and summer, I tried replacing the onion in this recipe with some of the robust chives in our little garden, and it was great! I am adding it as a seasonal option (since globe onions do start to ripen in the late summer and early fall, when tomatoes and zucchini are available).

3 - This makes a good base for different flavors replacing the cumin and chilli for Italian or French or Mexican flavors. In any incarnation, having something fresh and crunchy to accompany it makes for a nice lunch dish.

1 lb zucchini, grated
3⁄4 + 1 tsps salt
1 medium onion, finely chopped
    OR
1 cup chives, finely chopped
1 medium potato, diced 1/4 inch pieces
2 + 1 Tbsps vegetable oil
1 hot green chilli pepper, minced
1 large tomato, chopped
1 1⁄2 tsps ground cumin
1⁄4 tsp cayenne pepper
ground black pepper
9 eggs
3 Tbsps fresh parsley or 3 tablespoons cilantro
1⁄4 tsp baking powder

1. Grate the zucchini and mix with 3/4 tsp of the salt. Leave in a collander for 30 minutes, then squeeze all the liquid out. 
2. Meanwhile, chop and measure out the remaining ingredients - it makes the rest so much easier: prepare the onions and the potatoes; chop the tomato; mince the chili; measure out the cumin, cayenne, black pepper; break the eggs in a bowl; measure out the salt and baking powder.
3. Now that everything is chopped, measured and squeezed, heat some oil in an 8 inches fry pan. 
4. If using onion: fry the onion and potato and chilli over medium heat until potatoes become just soft. 
5. If using chives: fry the potatoes and chilli (add more chilli if you want it hotter) and fry until potatoes become just soft. Add the chives to the ingredients in step 6.
6. Add the squeezed zucchini, tomato, cumin, the rest of the salt, cayenne, and a generous amount of black pepper (if using, and chives). Stir until tomato becomes soft. Set aside.
7. Whisk the eggs until frothy, then dump in the cooled vegetables along with some finely chopped parsley or cilantro. 
8. Sprinkle in the baking powder, making sure it dissolves completely.
9. Wipe clean your fry pan, add the last tablespoon of oil. When the oil is hot, set the temperature to med-low, pour in the egg mixture. Cover the pan and cook for 15-20 minutes or until the centre gels. 
10. (Optional) Here's the tricky part. You have to flip the whole pan over to slide the omlate back into the pan to cook the top. To do this, use a dinner plate, place it over the pan, holding it with one hand, and use the other to lift and flip the pan. The bottom of the omelet should be a beautiful brown. Now, slide the omelet back into the pan so that the browned part is on top and cook another 5 minutes or so, uncovered. Flip it onto a plate again to serve.