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Omelette wraps filled with spicy coconut-fried potato

By Hannah Lewry

Serves 6

Difficulty Easy

Prep Time 15 minutes

Cooking Time 15 minutes

Ingredients

For the wraps:

8 free-range eggs, beaten
Olive oil, for frying

To make the filling:

700 g baby potatoes, cubed and parboiled
Olive oil, for frying
1 t coriander seeds
1 t cumin
1⁄2 t ground turmeric
2 garlic cloves, chopped
Greek yoghurt, for serving
Fresh coriander, for serving
Fresh coconut, grated, for serving

Method

Beat the free-range eggs and season to taste. Grease a nonstick pan with olive oil and ladle in a little egg at a time, swirling to coat the pan. Cook until set, carefully turn over and fry for a further minute.

To make the filling, pan-fry the cubed, parboiled baby potatoes in olive oil, with coriander seeds, cumin, ground turmeric and cloves chopped garlic until crispy.

Fill the omelettes and drizzle with Greek yoghurt, fresh coriander and grated fresh coconut.

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