Potato Mamoosa

Potato mamoosa

I suppose you could describe this Potato Mamoosa, taken from The Gate Easy Vegetarian  Cookbook, as glorified scrambled egg, but it’s more than that. It’s spicy, comforting and better still, super easy to make. And it happens to be a favourite brunch dish of the husband and I.

The recipe is so easy, there’s not much room to free-style, so I don’t. It’s simply a case of frying the chilli and turmeric, popping the onion in, adding diced potato and covering for 10minutes or so, adding chopped tomatoes and cooking for another 10 minutes and then scrabbling the eggs until done, and that’s it. A lovely brunch in 30 minutes or less.

We had ours with pitta and Thai sweet chilli sauce (because we’re addicts), but The Gate suggest serving theirs with a homemade apple and coriander chutney.

The verdict from the husband: ‘Delicious, I’ll come to this caf again!’ Oh, and if you haven’t been to The Gate restaurant – do it!!!

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