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• 6 Eggs

• 1/2 tsp Salt
• 6 tblsp Vegetable oil
• 1 Large potato, cubed 25 mm
• 4 tblsp Onion, finely chopped
• 1 tsp Turmeric, ground
• 1 tsp Chili powder
• 3/4 tsp Salt
• 325 mm Water

Method

Whisk the eggs and 1/2 tsp salt together.

Heat 1 tblsp of vegetable oil in a large frying pan and make an omelette with half the beaten eggs. Set aside and cut into four. Make another omelette with the remaining egg.

Heat the remainder of the oil and fry the potatoes until lightly browned. Set aside. Add the onions and fry for 3 minutes then add the turmeric, chili powder and salt. Stir fry for a minute.

Add the water and bring to the boil. Put in the potatoes, cover and simmer for 10 minutes. Place the omelette pieces in the pan, cover again and cook until the potatoes are tender, about a further 10 minutes.