Spanish omelette with an Indian twist

Peel and wash the potatoes before cutting; do not wash after. Slice them neither too thin nor too thick.

Slice the onion to the same thickness and mix with the potatoes.

Heat a cup of oil in a non-stick pan over medium-high heat. Add the potatoes and onions, level them, add the chillies.

Fry on medium-high heat, stirring occasionally, until golden brown and tender.

Lightly mix the eggs in a bowl with a pinch of turmeric, a pinch of red chilli powder, black pepper and a little cumin powder.

Turn off the heat and transfer the hot potatoes and onions to the eggs with a slotted spoon; add the salt and mix.

Rest 5 to 8 minutes so the potatoes absorb the spices and the mix thickens.

Strain the frying oil for reuse. Heat one tablespoon of it on medium-high, add the egg mix and level it.

Cook on medium-high for a minute, then on very low heat, running a spoon around the edges every five minutes, until mostly set, about 10 minutes.

Invert onto a plate larger than the pan and slide the omelette back in. Cook a minute on medium-high, then a few more minutes on low, pressing the edges.

Invert onto a plate again and sprinkle with fresh coriander leaves. Serve warm or at room temperature.