Fijian Potato Omelette - cooking recipe

Ingredients

2 tablespoons extra virgin olive oil
1 onion, peeled and finely chopped
2 teaspoons mustard seeds
2 teaspoons cumin seeds
1 teaspoon fennel seed, crushed
1 teaspoon curry powder
1 pinch cayenne
2 garlic cloves, peeled and crushed
1 teaspoon gingerroot, peeled and minced
4 medium-large potatoes, peeled, diced and cooked
1 cup peas, thawed if using frozen
6 eggs
1 teaspoon salt
1/2 teaspoon fresh ground black pepper

Preparation

Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
Remove from heat and mix in potatoes and peas.
Beat eggs in a large bowl.
Add the spiced vegetables to the eggs and combine evenly.
Season well.
Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
Stand for 5 minutes before turning out.
Allow to cool then cut into wedges.