Leftover Curry Omelette
It may sound a bit odd but once you try the leftover curry omelette I promise you’ll be ordering extra dishes just to use the next day for brunch! This is a great recipe for using left over takeaway and left over Indian curry in particular. The strong flavours of the curry give the leftover curry omelette a delicious taste.
leftover curry omelette!
So on a Friday night after a hard week your eyes are bigger than your belly and you order enough takeway to feed a family so there is plenty of left overs for the next day. Sound familiar? It definitely happens to me a fair bit! Or you order enough but they give you a few dishes. No matter how you came by it the extra food is there. I normally love a day old curry with some fresh crusty bread to dip in it, but now I have something even better… Leftover curry omelette.
Can I eat left over curry?
Yes of course! In fact I think it’s a lot better a day or 2 later as all the spices and flavours have really infused. Making it far more delicious! Heat them up until piping hot.
I would recommend not eat left over rice unless it’s within 24 hours. The NHS say it’s fine to have if stored in the fridge within 24 hours and heated up until steaming hot all the way through.
How long can you keep leftover curry in the fridge?
Curry can be kept in the fridge for 2-3 days. When you want to eat it make sure you heat it up so it’s pipping hot. If it doesn’t look right don’t eat it.
Can I reuse curry sauce?
Yes absolutely! If it’s been in the fridge use it within 2-3 days. Once you’ve had your takeaway curry you can freeze any left over curry sauce. Defrost and use within 6 months. Don’t re-freeze.
It’s never the same twice!
This leftover curry omelette is a winner every time but it is always differently delicious. As we make this after most Indian takeaways to use any extras we couldn’t eat. I often don’t eat as much so I can make this. For this one we had a lot of saag curry left over so you can see the gorgeous spinach throughout. Some times depending on if there are more people in the house for a takeaway it might vary to be more spicy from madras dishes. Or super creamy if someone had a korma.
The finished result is a beautiful pan ready to be shared. I love having a bit of a left over spinach dish as it helps to add a beautiful look to the finished dish. If you have a mix of mild and spicy curries you can get a great taste which as you go through will find hotter bites. Tongue tantalising flavour every time I’ve made this.
How to make the leftover curry omelette?
This isn’t complicated at all. I promise. It’s some whisking and mixing and some cooking! It’s that simple. The smell will make your mouth water but luckily it’s a quick cook so will be with you on your plate soon.
For roughly 2 portions of left over food you will need 4 eggs. This will serve about 4 to 6 people. Writing this I need to make it again.
Left over curry ready to turned into an omelette. I would recommend cutting up any large pieces of meet and vegetables.
Cook on the top of the hob while you warm up the grill. Once the bottom is cooked place under the grill to cook the top. It should only take a few minutes.
Before and after
As the leftover curry omelette cooks it is hard not to keep poking it too much. Try though! As the base is more cooked and becomes firm pop the pan under the grill (make sure the handle is grill safe and also prepare that it will all be very hot). As it goes under the grill the leftover curry omelette will go golden brown and firm on top. I like still a bit squidgy! You need to keep an eye on it as it will cook quickly.
The only problem with this meal is that once you try it you will find yourself possibly buying extra takeaway so you can make this for brunch the next morning.
Pin the leftover curry omelette for later
Leftover Curry Omelette
- 4 eggs (2 per person)
- 100 ml milk
- a few left over curry dishes enough for one to two people as a normal portion
- 1 teaspoon of butter
- Whisk together the eggs and milk with the salt and pepper.
- Chop up any large pieces of meat or vegetables in the curry.
- Add the curry dishes to the eggs and stir in.
- Heat a pan to a medium heat and add a dash of butter.
- Pour in the curry mix into the pan.
- Move it around gently in the pan until it starts to firm up.
- Heat up the grill and once the base seems to be firm pop the omelette under the grill to cook the top for approximately 5-8 minutes until the omelette goes golden brown.
- Serve straight away with mango chutney, fresh onion salad or have it on it’s own. Always delicious.
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