I have a great love for omelettes and this one is a filling meal with loads of possible variations to suit every taste. Tinned new potatoes are a brilliant basic to keep on hand. They’re cooked and ready to go so I add a little colour and heat them through – super quick. Spiced Potato Omelette is great served with beans or salad to add more nutrition.

Change the spices to suit your taste.

INGREDIENTS
345g tin of new potatoes
5 large eggs
1 tbsp garam masala
fresh coriander
1 tbsp unsalted butter
vegetable oil

• Drain the potatoes and half if they are whole.
• Use vegetable oil to oil a large frying pan over a medium heat then add the potatoes. Fry for a little to add colour then add the spices (adjust the spices to suit your taste) and toss the potatoes to cover in the spices.
• Crack the eggs into a bowl and whisk until smooth.
• Add the butter to the pan and once it’s melted add the eggs to the pan in an even layer over the potatoes.
• Turn down the heat to low then pop on a lid and heat until the eggs are cooked through. Finish with fresh, chopped coriander. Adjust with salt at the end as some tinned potatoes are saltier than others.
• Add plain yoghurt and hot sauce for extra textures and heat if desired.