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Bombay potato omelette New-recipe-icon

Make this comforting Bombay potato omelette as an easy lunch or simple supper. To serve, top with a drizzle of yogurt or raita and some chilli sauce 

  • Prep: 5 mins
    Cook: 25 mins
  • Serves 1
  • Easy
  • Serves 1
  • Easy
  • Calories 510
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 11
  • Protein 25
  • Fat 26
  • Fibre 5
  • Salt 0.7

Nutrition per serving

  • Calories 510
  • Carbohydrates 40
  • Saturated Fat 6
  • Sugar 11
  • Protein 25
  • Fat 26
  • Fibre 5
  • Salt 0.7

Ingredients

  • 1 tbsp vegetable oil
  • ½ onion, sliced
  • 1 medium cooked potato(leftover boiled or roasted potatoes are fine), cubed
  • 1 tsp medium curry powder
  • 1 tsp nigella seeds
  • 2 large eggs, whisked
  • 1 tbsp natural yogurtor raita
  • good squeeze chilli sauce(optional)

Method

  1. Heat most of the oil in a pan. Fry the onion for 10 mins until starting to caramelise, then add the potato and fry for a further 8 mins until the edges are beginning to crisp. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 1-2 mins, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.

  2. Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, then use a spatula to stir a few times. Leave to cook for 30 seconds. Pile the potato filling onto one side of the omelette while the top is still a little soft. Fold the omelette over to cover the filling and cook for a final 1-2 mins, if you like your omelette set all the way through. To serve, top with a drizzle of yogurt or raita and some chilli sauce, if you like.

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