Rolex

🌯 Four warm chapati rolls filled with fully cooked egg, cabbage, tomato and onion.

Ingredients

• 4 cooked soft chapatis, about 80 g each
• 8 medium eggs
• 120 g finely shredded cabbage
• 120 g diced tomato, excess juice removed
• 80 g finely chopped onion
• 20 ml neutral oil
• About 3 g salt, adjust
• Ground pepper to taste

Preparation

Wash and finely chop vegetables; divide each into four portions.

Warm each chapati in a dry pan for 20–30 seconds per side; keep soft under a clean cloth.

Beat two eggs with one quarter of each vegetable, a little salt and pepper.

Heat 5 ml oil over medium heat; spread mixture into a thin disc matching the chapati.

Cook 2–3 minutes, turn and cook another 1–2 minutes until completely set, without raw egg.

Lay warm chapati on the cooked omelette, press briefly, then turn onto a clean board with bread underneath.

Roll while hot, seam down. Repeat using remaining ingredients for three more rolls.

Serve immediately, whole or halved. The 20-minute cooking estimate covers four successive portions.