Bombay potato omelette

This is my go-to brunch, especially if there are any leftover cooked new potatoes in the fridge. Eggs are a great canvas for spicy flavours.

SERVES 1 PREP 5 mins COOK 25 mins EASY V 1 tbsp vegetable oil

½ onion, sliced

1 medium cooked potato (a leftover boiled or roasted potato is fine), cut into cubes

1 tsp medium curry powder

1 tsp nigella seeds

2 large eggs, beaten 1 tbsp natural yogurt or raita chilli sauce, to serve (optional)

1 Heat most of the oil in a frying pan and fry the onions for 10 mins until starting to caramelise. Add the potatoes and fry for 8 mins more until the edges of the potato cubes are starting to crisp up. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for another 1-2 mins, then remove to a plate. Wipe out the pan with kitchen paper.

2 Turn up the heat and add the remaining oil to the pan. Pour in the eggs, season, stir a few times with a spatula, then leave to cook undisturbed for 30 seconds. Spoon the potato mix over one side of the omelette while the surface 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, spoon over the yogurt or raita, and drizzle with some chilli sauce, if you like.

GOOD TO KNOW calcium • folate • iron • 1 of 5-a-day

• gluten free

PER SERVING 510 kcals • fat 26g • saturates 6g •

carbs 40g • sugars 11g • fibre 5g • protein 25g •

salt 0.7g