Ingredients:
• 5 -eggs
• 4 -potatoes, medium sized (cubed)
• 1 – Green chilli
• 1 -onion, finely chopped
• 1/4 tsp – Turmeric powder
• 1 tsp – pepper powder
• 1 tbsp – Coriander leaves (finely chopped)
• 1 tbsp – oil
• Salt, to taste
Method:
- Peel and chop the potatoes into cubes.
- Take an 8 inch non-stick pan. Add the oil, finely chopped onion and saute for 1 minute. Then add the potatoes, keep the heat in medium and cook the potatoes without browning it.
- Meanwhile break the eggs in bowl and whisk it lightly along with turmeric, salt and pepper.
- Once the potatoes are cooked, add the eggs on top of the potatoes. When the eggs leave the sides of the pan, place a plate on top of the pan and gently flip it over, then slide the omelette to the pan again and cook it on the other side.
- Sprinkle the coriander leaves on top. If you want you can season it with more salt and pepper on top.
- Slice the omelette into wedges or make them into small cubes and serve it along with tomato ketchup.
- Recipe courtesy: Taste of Pearl City
Recipe courtesy of Ayeesha Riaz