Halloumi, carrot & orange salad
Serve this halloumi, carrot, orange and watercress salad with a mustard and honey dressing for an easy lunch or starter. It takes just 20 minutes to make and delivers one of your 5-a-day
Bombay potato omelette
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 1
Skip to ingredients
- 1 tbsp vegetable oil
- ½ onionsliced
- 1 medium cooked potato(leftover boiled or roasted potatoes are fine), cubed
- 1 tsp medium curry powder
- 1 tsp nigella seeds
- 2 large eggswhisked
- 1 tbsp natural yogurtor raita
- good squeeze chilli sauce(optional)
Nutrition: Per serving
- kcal510
- fat26g
- saturates6g
- carbs40g
- sugars11g
- fibre5g
- protein25g
- salt0.7g
Method
step 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.
step 2
Increase the heat and add the remaining oil to the pan. Add the eggs and some seasoning, 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 a final 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.
