MEX­I­CAN OMELETTE

Friday - - Recipe Cards -

beans, drained 6 eggs, beaten Fresh co­rian­der, to serve 1 Cook the pota­toes in slightly salted wa­ter un­til just done, then drain and set aside. 2 Heat the oil in a large fry­ing pan and sauté the onion and car­rot un­til glossy and aro­matic, about 3 mins. 3 Add the spices and mince and brown, stir­ring con­tin­u­ally to break up the meat. Stir in the tomato purée and cook for a few min­utes. 4 Stir in the pota­toes, jalapeño pep­per and stock. Sea­son then add the kid­ney beans. Sim­mer for about 10 min­utes. 5 Pre­heat the grill to medium, then add the eggs to the fry­ing pan and stir slightly. 6 Place the pan un­der the grill un­til the frit­tata is golden brown and just cooked. 7 Serve with ex­tra jalapeño pep­per and fresh co­rian­der.

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