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Masala Omelette    Veg   HT  HD Indian 40mins



Serves 4       Hot   Vegetarian  Vegetables  Starter  Appetizer  Hors d'oeuvre Curry  Curries  Gluten Wheat Dairy  Free  Ind  India  Asia  Asian




1 small Potato

Salt and Black Pepper

2 tbsp Vegetable Oil

1 Onion, finely chopped

1/2 teasp Ground Cumin

1 Garlic Clove. Crushed

1 Green Chilli, finely chopped

2 teasp freshly chopped Coriander

25g/1oz Frozen Peas, defrosted

25g/1oz Frozen Sweetcorn Kernels, defrosted

1 Tomato, chopped

2 Eggs, beaten

Fresh Coriander sprigs to garnish




1. Peel and dice the potatoes. Cook in boiling salted water for 7-10 minutes until just tender. Drain well.


2.  Heat the oil in a medium sized frying pan, add the onion, ground cumin, garlic, chili, chopped coriander, tomato, potato, peas and sweetcorn and fry over a medium heat, stirring all the time, until well blended.


3.  Season the mixture with salt and pepper, raise the heat then add the beaten eggs. Lower the heat again, cover and cook until the bottom of the omelet has set and browned.


4. Meanwhile, preheat the grill to hot.


5. Place the frying pan containing the omelette under the grill and cook until the egg is well set.


6. To serve - transfer to a heated serving platter and garnish with coriander sprigs. Serve hot.


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