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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This dish is great after a bit of a hard work in the garden just before lunch. Ingredients:
10 large fresh farm eggs |
2 large potatoes, peeled and diced. |
1 large onion chopped |
1 hot green chilli chopped |
1 cup of fresh whole cream milk |
1/2 tea spoon black pepper corns crushed |
1/2 tea spoon white pepper corns crushed |
2 tea spoons salt |
1/2 cup sun flower oil. |
2 large tomatoes cut in slices 2 cm each slice |
2 gloves of garlic crushed. |
Directions:
1. Heat half the oil in a steanless steal frying pan, Mix the potatoes, onions and 1 tea spoon salt and fry when the oil is very hot. Fry for 5-10 minutes and set a side
2. Crack the eggs in a large bowl, mix with salt, chopped green chilli, black and white pepper for 1-2 minutes.
3. Add the milk, mix and beat well for 5 minutes.
4. then add the fried potatoes and onions to the egg mixture. Mix well.
5. Heat the remaing oil in a non stick frying pan until very hot. Add the egg potato mix and cook on slow/medium heat for 10-15 minutes or until done.
6. Place a large flat plate on top of your frying pan and flip over.
7. Fry the tomatoes covered in garlic for 1 minute each side.
8. Cut the omelet in quarters and serve in a plate with fried tomatoes.
9. Enjoy with whole wheat bread.
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