I was going to roast the baby potatoes I boiled last night for breakfast, but it’s been a week and a half since I made paneer and the last of it needed to be used up. I did end up roasting a few of the potatoes but the omelet was the main event.
The ingredients for the omelet were:
- chopped red onion
- chopped and blanched fresh spinach
- dried fenugreek leaves (kasoori methi)
- garlic paste
- kosher salt
- pinch of asafoetida
Flipping the omelet was a near disaster, which is why it ended up browned a bit more than I like.
The fenugreek leaves and the pinch of asafetida were all it took to give the omelet an ever so slight but discernible Indian flavor.
The oven roasted baby potatoes had been brushed with a mixture of olive oil and a store-bought curry leaf powder. The listed ingredients in the curry leaf powder were: Gram Dhall, Green Gram, Curry Leaf, Salt below 20%, Black Gram, Chilli, Pepper, Ghee.