Co-funded by the Creative Europe Programme of the European Union


Ingredients for 4

  • 6 medium waxy potatoes (e.g. Waxy potatoes) (approximately 600 g)
  • 1½ tsp salt
  • 1 tsp turmeric
  • 3 tbsp vegetable oil
  • 2 tsp black mustard seeds
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 6 eggs
  • 1 tbsp flour
  • 1 tbsp Greek spice mix
  • handful chopped spinach
  • 1 tbsp fresh chopped parsley
  • 2 tbsp sriracha/chilli sauce
  • 4 tbsp sour cream
  • salt and pepper
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Cooking time: 60 MIN

Crispy on the outside, fluffy on the inside, and richly spiced with Indian flavours - Bombay Potatoes are the perfect comfort food. Roasting the potatoes makes this a healthier version of the classic Indian potato dish.

  1. Preheat the oven to 180°C (Gas 4).
  2. Peel and cut the potatoes into bite-sized pieces.
  3. Add the oil, mustard seed, curry powder, garam masala, and remaining salt to the bowl and toss with the potatoes. Transfer the potatoes to a baking tray lined with baking paper and roast in the preheated oven for 30 to 40 minutes, flipping the potatoes once halfway through. Remove from the oven once the potatoes are fork tender.
  4. Meanwhile make the omelette mixture. In a large bowl, combine the eggs, chickpea flour, Greek spice mix and chopped spinach. Season with salt and pepper.
  5. Heat a pan with some olive oil, divide the batter in 4 batches and bake the omelette until crispy. Remove from the pan and keep warm.
  6. Remove the potatoes from the oven and sprinkle with chopped parsley.
  7. Serve the omelette with Bombay potatoes on top, drizzle with the sriracha/chilli and a dollop of sour cream.

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