Bombay potato omelette
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
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Prep:5 mins
Cook:25 mins
- Serves 1
- Easy
Nutrition per serving
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kcal 510
-
fat 26g
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saturates 6g
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carbs 40g
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sugars 11g
-
fibre 5g
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protein 25g
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salt 0.7g
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
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.
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.
