Fijian Potato Omelette

• 2 tablespoons extra virgin olive oil
• 1 onion, peeled and finely chopped
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 teaspoon fennel seed, crushed
• 1 teaspoon curry powder
• 1 pinch cayenne
• 2 garlic cloves, peeled and crushed
• 1 teaspoon gingerroot, peeled and minced
• 4 medium-large potatoes, peeled, diced and cooked
• 1 cup peas, thawed if using frozen
• 6 eggs
• 1 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

1. Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
2. Remove from heat and mix in potatoes and peas.
3. Beat eggs in a large bowl.
4. Add the spiced vegetables to the eggs and combine evenly.
5. Season well.
6. Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
7. As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
8. Stand for 5 minutes before turning out.
9. Allow to cool then cut into wedges.

extra virgin olive oil, onion, mustard seeds, cumin seeds, fennel, curry powder, cayenne, garlic, gingerroot, potatoes, peas, eggs, salt, fresh ground black pepper

Taken from www.food.com/recipe/fijian-potato-omelette-329830 (may not work)