Bombay potato omelette Kobra Alizadeh May 09, 2020 Get link Facebook Twitter Pinterest Email Other Apps 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 yoghurt or raita good squeeze chilli sauce (optional) Instructions 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 yoghurt or raita and some chilli sauce if you like. Comments
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