Method

• Cook the potatoes in boiling salted water until tender when tested with the point of a knife. Drain and cut into quarters.
• Heat half of the olive oil in a medium (20cm) frying pan over a medium heat, add the cooked potatoes and cook for 3–4 minutes until golden, turning often.
• Add the cumin seeds, season well with salt and freshly ground black pepper and, crushing the potatoes slightly with the back of the wooden spoon, cook for a further 2 minutes until crisp. Remove the potatoes from the pan.
• Break the eggs into a bowl and mix to combine. Add the sliced spring onions, crushed garlic, chilli, coriander, cherry tomatoes, turmeric and garam masala, season and mix well to combine.
• Heat the remaining oil in the pan over a medium heat and ladle in half of the egg mixture. Cook the omelette quickly, swirling the pan and dragging the edges of the omelette into the middle of the pan to allow the runny egg to fill the space. When the egg is almost set, add half of the potatoes and spinach to the pan and continue to cook for 1 minute. Slide the omelette onto a warm plate and cook the second in the same way.
• Serve immediately with warm roti, naan or paratha.