BOMBAY POTATO OMELETTE

This filling and flavoursome recipe is one of our most popular as it just keeps on giving. The curry flavour works so well with the eggs and sweet potatoes and the herb-filled and creamy raita provides such a contrast that all tastebuds are satisfied!

SERVES 1

½ sweet potato (skin on), diced

1 tsp extra virgin olive oil

½ small red onion OR 1 shallot, chopped

1 tsp curry powder

1 tsp chia seeds, plus extra to garnish

Pinch of white pepper

3 cherry tomatoes, quartered

Handful of spinach leaves

2–3 eggs

Splash of unsweetened soya milk OR unsweetened pea milk Wedge of lemon

Salt and freshly ground white pepper

Fresh, finely chopped coriander, to garnish

FOR THE RAITA

400g (14oz) full-fat Greek yogurt OR Greek-style soya-based vegan yogurt

½ cucumber, grated and lightly squeezed to remove excess water

½ bunch fresh coriander, finely chopped

½ bunch fresh mint, finely chopped

½ tsp garam masala

1–2 garlic cloves, crushed

½ lime, squeezed

1 Bring a pan of water to the boil and cook the sweet potato for around 8 minutes until soft, then drain and set aside.

2 Heat the oil in a non-stick pan over a low heat and cook the onion until it caramelises.

3 Now make the raita – see Good to Know. Simply place all the ingredients in a bowl and stir to combine thoroughly.

4 Add the sweet potato and fry gently until it browns, then stir through the curry powder, chia seeds, white pepper, cherry tomatoes, and half the spinach leaves along with a splash of water, then give all the ingredients a good stir for a couple of minutes.

5 Once the spinach has wilted a little, take the pan off the heat and transfer the mixture to a bowl. Cover and keep warm.

6 Crack the eggs into a separate bowl and beat well with a fork. Add a splash of milk, stir, and then tip the mixture into the original frying pan, tilting it slightly so that the eggs cover the surface completely. With a spatula, push the edges towards the centre and keep tilting the pan so the runny egg moves to the edges and cooks through.

7 When the omelette begins to set, spread the prepared filling over one side, then fold the other side over the top.

8 Place the remaining spinach on a serving plate and, when the omelette is cooked, run the spatula around the edge of the pan and slide it on top of the bed of spinach. Serve with a lemon wedge, a good seasoning, and a spoonful of raita. Finally, garnish with fresh coriander and a pinch of chia seeds, if you wish.