Tuesday, 6 November 2012

    3 large eggs
    1/2 small potato - peeled and grated
    2 teaspoons butter or ghee or oil

    1 or 2 teaspoons chopped corrainder
    1 pinch salt
    pepper - to taste
    (serves 2)

In a medium fry pan over medium-high heat, melt the butter or ghee and saute the potatoes until lightly browned.

In a medium bowl, beat the eggs. Stir in parsley and salt and pepper.

Reduce stove-top heat to medium and pour egg mixture over the potatoes. When the eggs are almost completely set, carefully fold the omelet.

Remove pan from heat and allow to set and finish cooking for one minute.

Transfer to a serving platter and garnish with additional corrainder.

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