Kenyan Spiced Potato and Egg Omelette

Ingredients

• 4 large Eggs
• 1 medium Cooked Potato
• 1/4 medium Onion
• 1/4 medium Bell Pepper
• 1 tablespoon Vegetable Oil
• 1/4 teaspoon Turmeric
• 1/4 teaspoon Cumin
• 1/4 teaspoon Coriander
• 1/4 teaspoon Salt
• 1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the vegetables: Cut the 1 medium cooked potato into 1.27 cm cubes. Finely dice the 1/4 medium onion and the 1/4 medium bell pepper.
2. 2Sauté the vegetables: Heat the 1 tablespoon of vegetable oil in a 25.4 cm non-stick skillet over medium-high heat (204.4°C / 200°C). Add the diced 1/4 medium onion and 1/4 medium bell pepper. Cook, stirring occasionally, for 3 to 5 minutes, or until they begin to soften. Add the cubed 1 medium cooked potato, 1/4 teaspoon turmeric, 1/4 teaspoon cumin, 1/4 teaspoon coriander, 1/4 teaspoon salt, and 1/4 teaspoon black pepper. Stir well to combine with the vegetables and cook for another 2 to 3 minutes, allowing the spices to become fragrant and the potato to heat through.
3. 3Whisk the eggs: While the vegetables are cooking, crack the 4 large eggs into a medium bowl. Whisk them vigorously with a fork or whisk until the yolks and whites are completely blended and no streaks remain.
4. 4Combine and cook the omelette: Pour the whisked 4 large eggs evenly over the cooked vegetables in the skillet. Reduce the heat to medium-low (148.9°C / 150°C). Cook for 5 to 7 minutes, or until the edges of the omelette are set and the center is mostly firm but still slightly wet. If you prefer, you can carefully flip the omelette halfway through cooking using a spatula. Continue cooking for another 2 to 3 minutes until fully set.
5. 5Serve: Carefully slide the finished omelette onto a plate. Serve immediately.

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