Chef's Recipes

Tomato and coriander omelette

Australian Gourmet Traveller Chinese recipe for tomato and coriander omelette by Tony Tan

By Tony Tan
  • 5 mins preparation
  • 6 mins cooking
  • Serves 4
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Tomato and coriander omelette
This is a super-simple dish I ate with some farmers in Yunnan province. It’s a delicious omelette which hardly pops up in Chinese menus. There are countless variations of this dish. Some families add chopped chilli, others add green onion.The following version uses fresh coriander. What makes it quintessentially Chinese is the light dash of smoky sesame oil.


  • 6 eggs, beaten with a pinch of salt
  • 1 tsp sesame oil, plus extra to serve
  • 2 tbsp vegetable oil
  • 1 tsp minced garlic
  • 2 medium-firm tomatoes, coarsely chopped
  • 1 tsp finely chopped long red chilli
  • ¾ cup (loosely packed) coriander sprigs, coarsely chopped, plus sprigs to garnish


  • 1
    Combine egg and sesame oil and season to taste with sea salt and ground black pepper. Heat vegetable oil in a wok over high heat, add garlic and tomato and stirfry for 30 seconds. Add chilli and egg mixture, reduce heat to medium and cook, stirring gently once or twice, for 3-5 minutes or until eggs are just beginning to set. Scatter coriander over, then, using a spatula, fold omelette over to form a semi-circle. Turn and cook for 30 seconds or until just set. Transfer to a plate, garnish with coriander, drizzle over sesame oil and serve.
  • Author: Tony Tan