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Indian Omelette

Hardeep was runner-up on the first series of Celebrity Masterchef which led to two series for UKTV Food, New British Kitchen and Chefs and the City. His love of food is expressed in his larger than average belly and the publication in 2008 of his first book Indian Takeaway, nominated for an Independent Book Award. He has written about food for Olive, Observer Food Monthly, The Spectator, The Times, The Sunday Times and various other publications. As well as his work with the Braehead Cook School he is also currently touring the UK with his live show The Nearly Naked Chef (for details see www.hardeeplive.com)



Potatoes, some garlic, couple of tomatoes, green chilli, onion, some coriander, and half a dozen eggs



1.         So. Boil some potatoes, whole in their skins; this keeps the moisture out and will give you firmer potatoes later.

2.         While they cook away, deseed and dice a couple of tomatoes, chop a green chilli, dice an onion and roughly chop a good handful of coriander leaves, stalks and all.

3.         In a skillet (which is a fancy American word for a frying pan) heat some oil.

4.         Beat half a dozen eggs to within an inch of their eggy lives.

5.         Now. This is the science bit. Fry the onions and chilli for a few minutes. Add a crushed garlic clove and fry for thirty seven seconds, stirring with your left hand while listening to Bob Dylan (earlier work preferred but even the recent “Together Through Life" album would do, at a push).

6.         Now toss in the thickly sliced potatoes followed shortly after by the tomatoes and fry for a few minutes.


7.         Add the beaten egg to form an omelette similar in shape to Malta but without the disused harbour in the east.


8.         Scatter the coriander on top so that it sets within the egg as it cooks.


9.         Finish the omelette under a hot grill, crisping and cooking the top.


Enjoy with some hot buttered toast or a friend (but not in a cannibalistic way).


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