Bombay potato omelette
Got a couple of leftover potatoes left and not sure what to do with them or just to throw them out? Try something new with this snazzy yet simple potato omelette for one for any quick dinner or lunch where you can spice it up from anything like yoghurt to chilli sauce. Plus, it only takes half an hour to make! From the Good Foods team.
1 tbsp vegetable oil
1/2 onion, sliced
1 medium cooked potato, or leftover boiled potatoes or roasted potatoes can also be used and other equivalents, cubed
1 tsp medium curry powder
1 tsp nigella seeds/kalonji (if you can't find nigella seeds, sesame or cumin seeds can also work!)
2 large eggs, whisked
1 tbsp natural yoghurt or raita
A drizzling of chilli sauce (optional)
Heat most of the oil in a frying pan, before adding the sliced onions to fry and caramelise for 10 minutes.
Once the onions begin to brown, add the potatoes and fry for a further 8 minutes until the edges are beginning to crisp and turn golden brown.
Add the curry powder, most of the nigella seeds or equivalent, some seasoning and a splash of water. Cook for 1-2 minutes, then scoop the mixture out onto a plate. Wipe out the pan with kitchen paper.
Increase the heat and add the remaining oil to the pan in order to cook the eggs, adding seasoning and using a spatula to stir a few times for about 30 seconds.
Begin to pile the potato mixture onto the half cooked omelette, whilst the top is still a little soft.
Fold the omelette over to cover the filling and cook for a final 1-2 minutes or unti you desired consistency.
Add yoghurt or raita and optionally chilli sauce to serve with the dish. Enjoy!