Bombay potato omelette

SERVES 1 PREP 5 mins COOK 25 mins EASY V

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

2 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, season, 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 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.

GOOD TO KNOW calcium • folate • iron • gluten free

PER SERVING 510 kcals • fat 26g • saturates 6g • carbs 40g • sugars 11g • fibre 5g • protein 25g • salt 0.7g