CURRY is all I could smell in every corner of the house. My housemate was kind enough to offer me her potato and cabbage curry (remember, earlier on i said i saw a HUGE bowl of sliced potato that could easily worth 4kg), she cooked way too much potato as if she was cooking for a banquet. As I was on a no-rice/pasta-diet, I was cursing myself for having to eat the curry without any rice at all.
After much contemplating and searching of the fridge, and there I was came up with this brilliant idea to mix the potato curry into one of my favourite ingredient - EGGS.
Curried potato fritata with feta and coriander.
At first I doubt about the combination, then I thought it might just work and without hesitation it does work brilliantly.
I sauteed up some finely sliced shallot, then take it out from the pan and started laying the curried potato nicely courtesy from my housemate, then some sauteed shallot, some feta, last but not least I poured in the already whisk egg with some milk into the pan and top it up with some fresh coriander leaves.
The already sauteed shallot had been nicely caramelised thus contributing some sweetness into the fritata, especially when eating with the aromatic slightly spiced curried potato. The texture was wonderful, you get the slightly crunchy but cooked curried potato, then you have the almost melting feta cheese just go so well together.
There it is, a mix culture fritata, there's element from India, Asian, Mediteraenean, and the basic of all cooking - EGGS.
That's why eggs are my favourite ingredient, they are just so versatile and can be eaten anywhere, anytime, with anyone. Eggs is like my rice, loves.