Omelette wraps filled with spicy coconut-fried potato

Omelette wraps filled with spicy coconut-fried potato

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  • 6
  • Easy
  • Health conscious Meat-free
  • 15 minutes
  • 15 minutes
  • Woolworths Ken Forrester Viognier 2016


  • 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

Cooking Instructions

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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Hannah Lewry Recipe by: Hannah Lewry
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Woolworths TASTE’s Food Editor is passionate about conjuring up fresh ideas for fast and easy dishes that taste as great as they look. Turn to her expertise for everything from time-saving mid-week food to lazy weekend meals. You’ll have a lot of fun in the kitchen while you’re about it.

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