Indian masala omelette with grilled cherry tomatoes and Indian potato rosti

Serves: 4
Ingredients
Eggs, whisked 8
Refined oil 2 ml
Onion, peeled, finely chopped 40 gm
Tomato, washed, de-seeded, finely chopped 20 gm
Green chilli, washed, finely chopped 8 gm
Fresh coriander, washed, finely chopped 15 gm
Salt 5 gm
Cherry tomato, washed 70 gm
For potato rösti:
Potato, boiled, peeled, mashed 150 gm
Salt 2 gm
Green chilli, washed, finely chopped 5 gm
Ginger, peeled, finely chopped 3 gm
Fresh coriander, washed, finely chopped 10 gm
Method
Whisk the eggs along with the salt, onion, tomato, green chill and fresh coriander till the mixture becomes frothy.
Heat up a non-stick pan, add a bit of oil and then pour in the egg mixture.
Cook the eggs at a very low heat, stirring all the time.
Just before the eggs reach the scrambled eggs consistency, spread it out equally in the pan and fold.
Toss to the other side cook for a few seconds more and serve hot.
For the potato rösti: mix all the ingredients of the mixture together and check for seasoning. Shape this mixture into patties and grill on the hot plate; grill the cherry tomatoes alongside as well.
Serve with the omelette.