Hot Vegetarian Vegetables Starter Appetizer Hors d'oeuvre
Curry Curries Gluten Wheat Dairy Free Ind India Asia
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
Heat the oil in a medium sized frying pan, add the onion, ground cumin,
chili, chopped coriander, tomato, potato, peas and sweetcorn and fry over a
stirring all the time, until well blended.
Season the mixture with salt and pepper, raise the heat then add the
eggs. Lower the
heat again, cover and cook until the bottom of the omelet has set
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.
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