This Indian-ish recipe is quick, vegetarian, healthy, and delicious!
Prep Time10 minutesmins
Cook Time15 minutesmins
Total Time25 minutesmins
Course: Dinner
Cuisine: Indian
Servings: 4
Ingredients
Indian Potato Salad
8cupspotatoes, cut into one-inch cubes- about two pounds of potatoes
1/4cupoil- I use canola
2teaspoonswhole cumin seeds-- optional - I often leave them out
1 1/2teaspoonssalt
1 1/2teaspoons curry powder
1red bell pepper, cut into small pieces- or substitute celery
Omelette with Greens
3eggs- from humanely-raised chickens
1tablespoonoil- I use canola
1/4cupgreens, chopped into small pieces (about 1/4 inch)- I use whatever is handy - chard, kale, parsley, etc. The original recipe called for cilantro, and that works well here too!
Instructions
Chop the potatoes and put them into a pot. Add enough water to just barely cover them. Heat to boiling, then lower to medium heat and boil for 12 minutes.
Meanwhile, chop the greens and red bell pepper.
Crack the eggs into a cereal bowl and beat them with a fork until they are well mixed. Heat a tablespoon of oil in a ten-inch nonstick frying pan, then add the eggs. Cook on medium-high heat, without stirring, until the bottom of the egg is starting to brown. Then flip the omelette (a giant silicone spatula works great for this!) to cook its other side. When that side is cooked too, turn off the heat, sprinkle the greens on top, and fold the omelette in half with the greens inside.
When the potatoes are cooked, drain them, then either return them to their cooking pot or put them in a big mixing bowl. Add the rest of the potato salad ingredients and gently stir.
Move the omelette to a surface for cutting it, and cut it into eight wedges.
Serve each person a share of the potato salad mixture and two pieces of the omelette. Yum!