- 1 tbsp vegetable oil
- ½ onion, sliced
Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…
- 1 medium cooked potato (leftover boiled or roasted potatoes are fine), cubed
The world's favourite root vegetable, the potato comes in innumerable varieties. A member of…
- 1 tsp medium curry powder
- 1 tsp nigella seeds
- 2 large eggs, whisked
The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…
- 1 tbsp natural yogurt or raita
- good squeeze chilli sauce (optional)
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.