2 tbsp vegetable oil
2 onions, thinly sliced
2 tsp mild curry powder (*)
450g potatoes, coarsely grated and any excess liquid squeezed out
6 medium eggs, beaten
100g frozen peas
small bunch coriander, roughly chopped
1. Heat oven to 200C/180C Fan/gas 6
2. Heat oil in an ovenproof frying pan and fry onions for about 10 minutes over medium heat, until golden. Add curry powder and cook for 1 min.
3. Add grated potatoes and cook for 5-8 minutes, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches.
4. Season the eggs, then pour into the pan with peas and most of the coriander, swirling to coat the potato mixture. Cook for 1 min more, then transfer to the oven for 10 mins until the eggs have set.
5. Sprinkle with remaining coriander and serve with chutney, natural yogurt and naan bread.
Homemade mild curry powder
2 tablespoons ground cumin
2 tablespoons ground coriander
1 teaspoons ground turmeric
1/2 teaspoon crushed red chili
1/2 teaspoon mustard seed
1/2 teaspoon ground ginger
1/2 teaspoon ground fenugreek