Sunday, 16 September 2012

Potato Omelette


As usual, I used to visit the fresh market every Saturday with Simon.  Once I arrived at my regular stall yesterday, my attention was attracted on a big basket of potatoes.  They looks so good and so different from the regular type which normally are brought in from our neighboring country - Indonesia or from India.  The owner of the stall came forward and started to recommend me these potatoes and told me it was planted locally from Kundasang.  You won't believe it, I have grabbed loads of it...LOL!

Let me take this opportunity to introduce where is Kundasang.  Kundasang is a wonderful village located about 6km away from Mount Kinabalu Park with an elevation of about 2,000 meters above the sea level, it is one of the coolest place in Sabah with temperatures dropping to 13◦C at night, and it is definitely is one of our favorite spot for a  short holiday.

So, what am going to do with these potatoes and am so eager to try it out as soon as possible! The first that came to my mind was Potato Omelette for our Sunday breakfast.  To make it more colorful I have added with some assorted fresh vegetables - cherry tomatoes, red chili & celery.  This going to be a healthy breakfast set.  Let's see how it goes....

INGREDIENTS
2 medium potatoes (400 gm)
3 tbsp olive oil
1 red chili, cut into strips
10 cherry tomatoes, halved
1 sprig of celery, cut or slice finely
6 eggs
Salt, ground pepper and black pepper to taste




DIRECTIONS
1.  Scrub potatoes clean, place in a pan or pot, cover with water and boil until tender.

2.  Once done, leave it slightly cool (the faster way is place the cooked potatoes in a bowl of
    cold or ice water.  This will make your peeling session easier), peel and cut into 1 cm cubes.

  
3.  Heat-up 2 tablespoon olive oil in a frying pan or wok and saute potatoes until lightly
     browned.  


4.  Add in chili, cherry tomatoes, celery and fry for another 2 minutes, season to taste with
     salt, pepper and black pepper.




5.  Beat eggs with a fork and season lightly with salt and pepper.  

6.  Add potatoes mixture into the eggs and stir to mix.

7.  Heat-up another tablespoon of oil in the frying pan and pour in the egg mixture.  Cook on
    low heat about 8 to 10 minutes.
You may also use the egg rings to form a mini round shape
    omelette.






8.  Serve hot, cut into wedges.





4 comments:

  1. This is a great breakfast or lunch dish, and your pics are wonderful! Have a great day Faye!

    ReplyDelete
    Replies
    1. Thank you Paula! This is my first experience with Potato omelette, it was a bit clumsy...glad it turns out not bad. Have a wonderful week ahead!

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  2. Never thought to put taters in an omelette!

    ReplyDelete
    Replies
    1. Try it out Sarah, you will love it!

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