We are This lunchbox or picnic-friendly dish takes an Italian-style thick omelette and adds some Indian spice, along with potatoes, peas and coriander..
1. Warmth stove to 200C/180C fan/gas 6. Warmth the oil in an ovenproof skillet and broil the onion for around 10 mins over a medium warmth until brilliant. Include the garlic and curry powder and cook for 1-2 mins.
2. Next, include the ground potatoes and cook for 5-8 mins, blending every so often. You need the potatoes to mellow, yet additionally get a little and hand brilliant over patches. Season the eggs, at that point fill the container with the peas and the vast majority of the coriander, twirling to coat the potato blend. Cook for 1 min all the more, at that point exchange to the stove for 10 mins until the point that the eggs have set. Sprinkle with the rest of the coriander and present with mango chutney, normal yogurt and naan bread, in the event that you like.
Method
1. Warmth stove to 200C/180C fan/gas 6. Warmth the oil in an ovenproof skillet and broil the onion for around 10 mins over a medium warmth until brilliant. Include the garlic and curry powder and cook for 1-2 mins.
2. Next, include the ground potatoes and cook for 5-8 mins, blending every so often. You need the potatoes to mellow, yet additionally get a little and hand brilliant over patches. Season the eggs, at that point fill the container with the peas and the vast majority of the coriander, twirling to coat the potato blend. Cook for 1 min all the more, at that point exchange to the stove for 10 mins until the point that the eggs have set. Sprinkle with the rest of the coriander and present with mango chutney, normal yogurt and naan bread, in the event that you like.
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