Curried Potato Omelettes

1. To make filling, heat half the oil in a frying pan. Add cheese. Cook over a high heat, stirring, until crisp. Drain on absorbent paper.

2. Cook onion and curry powder in remaining oil in same pan until soft. Add tomatoes. Bring to boil. Simmer, stirring occasionally, for 5 minutes, or until thickened. Return cheese to pan with peas, potatoes, currants and parsley. Stir until peas are tender. Cover.

3. Whisk two eggs with 1 tblsp water in a bowl. Season with salt and pepper. Heat a lightly oiled 22cm frying pan over a medium heat. Add egg mixture. Swirl pan to cover base. Cook for about 2 minutes, dragging uncooked egg from edges into centre. Spoon a quarter of filling over half of omelette. Fold other side over filling. Slide onto a plate. Repeat to make another three omelettes.

4. Serve with chutney and parsley.