Ingredients

Method

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

Ingredients

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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