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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent store-cupboard recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it! From Savour The Pacific . Ingredients:
2 tablespoons extra virgin olive oil |
1 onion, peeled and finely chopped |
2 teaspoons mustard seeds |
2 teaspoons cumin seeds |
1 teaspoon fennel seed, crushed |
1 teaspoon curry powder |
1 pinch cayenne |
2 garlic cloves, peeled and crushed |
1 teaspoon gingerroot, peeled and minced |
4 medium-large potatoes, peeled, diced and cooked |
1 cup peas, thawed if using frozen |
6 eggs |
1 teaspoon salt |
1/2 teaspoon fresh ground black pepper |
Directions:
1. Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
2. Remove from heat and mix in potatoes and peas.
3. Beat eggs in a large bowl.
4. Add the spiced vegetables to the eggs and combine evenly.
5. Season well.
6. Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
7. As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
8. Stand for 5 minutes before turning out.
9. Allow to cool then cut into wedges.
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