Beat the eggs. Chop the onion, chilli and curry leaves. Mix the onion, chilli, curry leaves, salt, pepper and cornflour into the eggs. Heat the oil and when hot pour in half the omelette mixture. Cook for a couple of minutes, carefully turn over and cook the other side. Make another omelette with the remaining mixture. From "A taste of Sri Lanka" by Indra Jayasekera, ISBN #962 224 010 0