Friday, 17 April 2009

Filled omelette, potatoes in curried tomato sauce

This omelette is another good way to use up small amounts of leftover vegetables such as cabbage, broccoli or potatoes. Today I had some mushrooms that needed to be used.


5 eggs, lightly beaten with salt and pepper
mushrooms, sliced then sauteed in a little corn oil
handful leftover cabbage, chopped
1 onion, chopped then sauteed
grated parmesan or cheddar cheese

In a large frying pan cook the onion. While this is cooking turn on your grill unit. Add the mushrooms and cabbage to the frying  pan. Turn the heat up and pour in the beaten egg and the cheese. Stir all well together, turn the heat down to medium and cook for about 3 minutes. The mixture is too thick to cook through without burning the bottom, so I finish it off under the grill. It is ready when it is set and the top golden.

Potatoes in curried tomato sauce

1 onion, chopped
14oz tin chopped tomatoes
1tsp curry powder
potatoes cut into about 1" cubes
2 ice cubes double cream (I pour cream into ice trays and freeze)
greek yoghurt

Soften the onion in a little oil. Stir in the curry powder then the tomatoes. Bring to a simmer and add the potatoes. Cover pan and cook for about 17-25 minutes, depending on the variety of the potato. When potatoes are cooked stir in the cream and yoghurt to taste.

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