Omelette Curry

Eggs - 5
Yukon Gold Potato - 1, cut in small cubes
Red Onion - 1, finely chopped
Tomato - 1
Frozen Green Peas - 1/2 cup
Ginger - 1 inch, very finely chopped
Garlic - 2 cloves, finely chopped
Green Chillies - 2, finely chopped
Cumin Seeds - 1/2 tsp
Bayleaf - 2
Salt
Pepper
Oil - 1 tbsp
Turmeric - a pinch
Red Chilli Powder - 1/2 tsp
Cayenne Pepper - 1/2 tsp
Garam Masala - 1/4 tsp

Beat the eggs well. Add salt, pepper and about a tbsp of chopped onion. Make a folded omelette of the mixture. Cool and cut into cubes. Keep aside.

Heat oil in a skillet. Add cumin seeds, bayleaf and chopped green chillies.

Add the chopped garlic and ginger and saute for a few minutes.

Now add the chopped onion. Cook till the onion gets slightly brown in color.

Add the potato, salt, turmeric, cayenne pepper and red chilli powder. Cook till the potato gets slightly brown and is half cooked. Add the chopped tomato and green peas and cook till the tomato gets soft.

Add around 2 cups of water, increase the heat, cover the skillet and bring it to boil. Cook till the potato is soft. Remove the cover and add the cubed omelette. Cook for a few  minutes more till the gravy thickens. Sprinkle a dash of garam masala on top. Serve hot with puris.

Adapted from http://spiceandcurry.blogspot.com/2009/06/omeletteer-jholomelette-curry.html