Fijian Potato Omelette

Ingredients

• 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
• 1/2 teaspoon fresh ground black pepper

Directions

1. 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. 2

   Remove from heat and mix in potatoes and peas.

3. 3

   Beat eggs in a large bowl.

4. 4

   Add the spiced vegetables to the eggs and combine evenly.

5. 5

   Season well.

6. 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. 7

   As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.

8. 8

   Stand for 5 minutes before turning out.

9. 9

   Allow to cool then cut into wedges.