Bombay Potato Omelette

• vegetable oil↗1 tbsp tbsp
• onion↗½

  chopped

• medium boiled potato1

  (leftover boiled or baked potato works), diced

• medium curry powder↗1 tsp tsp
• nigella seeds1 tsp tsp
• large eggs↗2

  beaten

• natural yogurt↗1 tbsp tbsp

  or raita

• chili sauce↗good squeeze

  (optional)

Step-by-step instructions

1. 1

   Heat most of the oil in a skillet. Sauté the onion for 10 minutes until it begins to caramelise, then add the potatoes and fry for another 8 minutes until the edges start to brown. Add the curry powder, most of the nigella seeds, a little seasoning and a splash of water. Cook 1‑2 minutes, then transfer the mixture to a plate. Wipe the skillet with a paper towel.

2. 2

   Increase the heat and add the remaining oil to the skillet. Add the eggs and a little seasoning, then scramble with a spatula a few times. Let cook for 30 seconds. Spread the potato filling onto one side of the omelette while the top is still slightly soft. Fold the omelette over the filling and cook another 1‑2 minutes if you want the omelette fully set. For serving, drizzle with yogurt or raita and a little chili sauce, if desired.