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Bombay Potato Omelette

Keep the flavour coming and put your leftover roasties to good use on Boxing Day with this easy breakfast with a kick of chilli spice. Add a splash of Tom Parker’s double cream for an added lashing of Christmas indulgence.

  • Preparation time: 5 min(s)
  • Cooking time: 25 min(s)
  • Servings: 2

How to make

  1. Heat most of the oil in a pan. Fry the onion for 10 minutes until starting to caramelise, then add the potato and fry for a further 8 minutes until the edges are beginning to crisp.
  2. Add the curry powder, most of the nigella seeds, some seasoning and a splash of water. Cook for 2 minutes, then scoop the mixture onto a plate. Wipe out the pan with kitchen paper.
  3. 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 cool for 30 seconds.
  4. Pile the potato filling into 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 to 2 minutes, if you like your omelette set all the way through.

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