Bombay potato omelette served in a frying pan

Bombay potato omelette

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(4 ratings)

Prep: 5 mins Cook: 25 mins


Serves 1

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 

Nutrition and extra info

  • Gluten-free
  • Vegetarian

Nutrition: Per serving

  • kcal510
  • fat26g
  • saturates6g
  • carbs40g
  • sugars11g
  • fibre5g
  • protein25g
  • salt0.7g
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  • 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)


  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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