One afternoon while I was staying in Pakkoku (see “‘Tribal Woman,’”), the daughter-in-law whipped up several omelets as a midafternoon snack for the family.
This version of her omelet is loaded with flavor from the tomatoes and aromatics that cook ahead in the pan, and from the fresh coriander that is stirred into the eggs.
Break the eggs into a bowl, add the water and salt, and whisk until foaming. Add the coriander and whisk again, then set aside.
Place a large wok or a cast-iron or other heavy skillet over medium-high heat. Add the oil, and then the turmeric, and swirl the oil gently. Toss in the shallots and stir-fry over medium heat for about a minute. Add the garlic and tomatoes and cook until the tomatoes are softened, about 3 minutes.
Whisk the eggs briefly again, then pour the egg mixture into the pan and tilt the pan a little to help the eggs flow across the hot surface. Lower the heat to medium and cook for a minute or so, then lift an edge of the omelet and tilt the pan so that the liquid egg mixture pours over the edge and onto the hot pan. Repeat at several other places around the edges. Cover with a lid and cook for about a minute, then flip over, so that the top surface is cooking directly on the hot pan; it will cook through in less than a minute. Turn out onto a plate and serve.
If you have only a small pan, make 2 batches of the recipe. If you have a large pan, use 6 extra-large eggs,
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