TODAY’S RECIPE: Bombay potato omelette

FILLING lunch. Serves: 1.

Ingredients

1 tbsp vegetable oil ½ onion, sliced 1 medium cooked potato, cut into cubes 1 tsp medium curry powder 1 tsp nigella seeds

Method

2 large eggs, beaten

TO SERVE: 1 tbsp natural yoghurt, chilli sauce 1 Heat most of oil in pan and fry onions for ten minutes until starting to caramelise. Add potato and fry for eight minutes until edges start to crisp up. Add curry powder, most of nigella seeds, seasoning and a splash of water. Cook for one minute, then remove to a plate. Wipe pan with kitchen paper. 2 Turn up heat and add remaining oil to pan. Pour in eggs, season, stir a few times with a spatula, then leave to cook for 30 seconds. Spoon potato mix over one side of omelette. Fold omelette over filling and cook for a final minute. To serve, spoon over yoghurt and drizzle with chilli sauce. n SUBSCRIBE to BBC Good Food magazine and get your first three issues for only £5! You’ll receive monthly copies of the UK’s No.1 food magazine with more than 70 beautifully photographed recipes in every issue, giving you everything from easy weekday dinners to showstopping surprises for the weekend. Visit buysubscriptions.com