Spiced Potato and Onion Omelette with Cooling Cucumber Raita

Name: Spiced Potato and Onion Omelette with Cooling Cucumber Raita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 servings
Ingredients: 250 g potatoes, peeled, thinly sliced (approx. 2-3 mm); 100 g onion, peeled, quartered (for omelette); 15 g cooking oil (e.g., vegetable, sunflower); 60 g besan (chickpea flour); 120 g water (for batter); 2 large eggs; 1 tsp ground cumin; ½ tsp turmeric powder; ½ tsp red chili powder (adjust to taste); ½ tsp salt (or to taste); Fresh coriander, chopped (for garnish, optional); 100 g cucumber, peeled (if desired), roughly chopped (for raita); 50 g onion, peeled, quartered (for raita); 150 g plain yogurt (dairy or non-dairy); ¼ tsp roasted ground cumin (for raita); Pinch of salt (for raita); Small handful fresh mint or coriander leaves, chopped (for raita, optional)

Thermomix recipe: Spiced Potato and Onion Omelette with Cooling Cucumber Raita. Ready in 45 minutes. Serves 2. Step-by-step Thermomix instructions on Chef Amai.

Ingredients

250 g potatoes, peeled, thinly sliced (approx. 2-3 mm)
100 g onion, peeled, quartered (for omelette)
15 g cooking oil (e.g., vegetable, sunflower)
60 g besan (chickpea flour)
120 g water (for batter)
2 large eggs
1 tsp ground cumin
½ tsp turmeric powder
½ tsp red chili powder (adjust to taste)
½ tsp salt (or to taste)
Fresh coriander, chopped (for garnish, optional)
100 g cucumber, peeled (if desired), roughly chopped (for raita)
50 g onion, peeled, quartered (for raita)
150 g plain yogurt (dairy or non-dairy)
¼ tsp roasted ground cumin (for raita)
Pinch of salt (for raita)
Small handful fresh mint or coriander leaves, chopped (for raita, optional)

Instructions

**Prepare Raita:** Add 100 g roughly chopped cucumber and 50 g quartered onion to the TM bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl.
Add 150 g plain yogurt, ¼ tsp roasted ground cumin, a pinch of salt, and a small handful of fresh mint or coriander (if using) to the bowl. Mix 5 sec/Speed 3.
Transfer the raita to a small serving bowl and refrigerate until serving. Clean the TM bowl thoroughly.
**Prepare Potatoes:** Peel 250 g potatoes and slice them thinly (approx. 2-3 mm thick). Place them evenly into the Varoma dish.
Pour 500 g water into the clean TM bowl. Place the Varoma with the sliced potatoes onto the TM lid. Steam 15-20 min/Varoma/Speed 2, or until the potatoes are tender when pierced with a fork. Set the Varoma aside. Discard the water from the TM bowl.
**Sauté Onion:** Add 100 g quartered onion to the clean TM bowl. Chop 3 sec/Speed 5. Scrape down the sides of the bowl.
Add 15 g cooking oil to the bowl. Sauté 5 min/120°C/Speed 1 (Reverse).
**Prepare Omelette Batter:** In a separate large bowl, combine 60 g besan (chickpea flour), 120 g water, 2 large eggs, 1 tsp ground cumin, ½ tsp turmeric powder, ½ tsp red chili powder, and ½ tsp salt. Whisk vigorously until the batter is smooth and lump-free.
Add the sautéed onion from the TM bowl and the steamed potatoes from the Varoma into the besan-egg batter. Gently fold the ingredients together until the potatoes and onions are well coated.
**Cook Omelette (Stovetop):** Heat a 20-22 cm non-stick frying pan over medium heat. Add a small amount of oil to coat the pan.
Pour the entire omelette mixture into the hot pan, spreading it evenly. Cook for 8-10 minutes on one side, until the edges are set and golden brown. For the last few minutes, you may cover the pan with a lid to help the center cook through.
Carefully invert the omelette onto a large plate, then slide it back into the frying pan to cook the other side for another 5-7 minutes, or until it is golden brown and cooked through.
**Serve:** Slide the cooked omelette onto a serving plate. Garnish with fresh chopped coriander if desired. Serve immediately with the chilled Cucumber and Onion Raita.

View this recipe on Chef Amai — convert any recipe to Thermomix format at chefamai.com.