In a bowl, crack in the eggs and add the chopped tomato, coriander, green chilli and onion.

Season with salt, black pepper and turmeric, then whisk well until fully combined. Set aside.

Heat a frying pan over a medium low heat and add the frozen paratha.

Cook from frozen for around 3 to 4 minutes on each side until golden brown and crisp, pressing gently with a spatula to ensure it cooks evenly.

Remove the paratha from the pan and set aside.

Add a little oil or ghee to the same pan and allow it to heat over a medium heat.

Pour in the omelette mixture. Using a spatula, gently push the edges inward so the omelette does not spread to the corners of the pan.

Allow the omelette to cook for 2 to 3 minutes. Gently lift the edge to check it has turned lightly golden underneath.

Place the cooked paratha directly on top of the omelette, pressing gently so it sticks.

Carefully flip the entire omelette and paratha together.

Sprinkle the mozzarella cheese over one half, then fold the omelette and paratha in half.

Cook for a further minute until the cheese has melted.

Remove from the pan and serve immediately.