Onion Bhaji Tortilla

 

Ingredients

(serves 4 - 6) 

8 large free range eggs

2 Large Onions, quartered and thinly sliced (about 330g)

400g new potatoes

1 tbsp Fresh Coriander, chopped

1 tsp cumin seeds

4 garlic cloves, finely chopped

1cm cube ginger, finely chopped

4 red chillies, deseeded, roughly chopped

2 tbsp vegetable oil

2 tsp salt

for the Madras Curry powder

1 tsp Ground Cumin

2 tsp Ground Coriander

1 tsp Ground Fenugreek

1 tsp Chilli powder (to taste)

1/2 tsp black pepper

4 cardamom pods, seeds 

2 tsp Ground Turmeric

Method

Boil the new potatoes for between 10-15 minutes until they are cooked. Drain and put to one side to cool. Then slice into thick discs.

Mix together all the ground spices to create a curry powder. (Alternatively use a pre-mix madras curry powder). Adjust the chilli powder to your mold/hot preference. 

Halve and peel the onions. Then cut another incision without cutting through the root to quarter them. Them thinly slice the onion.

On a chopping board, mix the chopped garlic and ginger together with a pinch of salt and with the back of a knife to create a paste.

In a small frying pan (approx 15cm diameter) heat 1 tbsp of oil on a medium temperature.

Add the garlic and ginger paste and cook for a minute before adding 3 tsp of the curry powder. Stir in well and continue to cook for half a minute more.

Then add the onions.

Keep on stirring the onions until they are all covered in the oil. Add the chillies then Turn the heat down a little and cover the pan with a lid.

Let the onions cook slowly for 10-15 minutes, stirring occasionally. Once really soft set aside to cool a little.

Meanwhile in another frying pan heat a tbsp of oil, again to a medium heat and add the cumin seeds. Fry for a minute then add 3 tsp of the curry powder. Half a minute later add the sliced potatoes. Cook about 5 minutes until they have taken on a good colour. Also Set aside to cool.

Crack the eggs into a large bowl. Add the chopped coriander and season with salt. Then add the potatoes and onions together and mix thoroughly

Have a taste and adjust the seasoning with more salt, chilli powder or curry powder.

Pour the mixture back into the pan in which you fried the onion. Hopefully it will all fit.

On a medium to low heat gently cook the tortilla. Every now and then check how the sides are coming along. Turn the heat down if it appears to be burning.

It could take 10 minutes until the tortilla begins to cook inwards from the sides. Whilst it’s still undercooked but holding its shape place a large flat plate over the top of it and flip the plate and pan over. Quickly slide the tortilla back into the pan, uncooked side down. Continue to cook for another 5-10 minutes. With a spatula push the edges in to form a tidy shape.

Check that it’s cooked through with a sharp knife into the centre. If it comes out clean then it’s thoroughly cooked. I prefer it slightly undercooked keeping a little bit of moisture (i.e. runny egg) inside.

Serve hot or cold with mango chutney or curried ketchup.