Fijian Potato Omelette

Bondnz's Note:

This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent "store-cupboard" recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it! From "Savour The Pacific".

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 6

• 2 tablespoons extra virgin olive oil
• 1 onion , peeled and finely chopped
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seed , crushed
• 1 teaspoon curry powder
• 1 pinch cayenne
• 2 garlic cloves , peeled and crushed
• 1 teaspoon gingerroot , peeled and minced
• 4 medium-large potatoes , peeled, diced and cooked
• 1 cup peas , thawed if using frozen
• 6 eggs
• 1 teaspoon salt
• ½ teaspoon fresh ground black pepper

Directions:

1. Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
2. Remove from heat and mix in potatoes and peas.
3. Beat eggs in a large bowl.
4. Add the spiced vegetables to the eggs and combine evenly.
5. Season well.
6. Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
7. As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
8. Stand for 5 minutes before turning out.
9. Allow to cool then cut into wedges.