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
Serves 1
1 tbsp vegetable oil½ onion, sliced1 medium cooked potato (leftover boiled or roasted potatoes are fine), cubed1 tsp medium curry powder1 tsp nigella seeds2 large eggs, whisked1 tbsp natural yogurt or raitagood squeeze chilli sauce (optional)
STEP 1Heat 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.STEP 2Increase 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.
