Potato Mamoosa (Spicy Scrambled Eggs with Potatoes and Tomatoes)

I love love love Indian flavours with eggs and this is a favourite recipe of mine. It's a cinch to prepare and is great as an alternative brunch at the weekend. If you're vegan simply substitute the eggs for some silken tofu and 'scramble' as normal.

For 4 portions you need:
2 tsbp oil
2 chillies, chopped
1 tsp tumeric (a little more if using tofu)
1 red onion, chopped
500g waxy potatoes, diced
2 medium tomatoes, chopped
4 eggs, beaten
handful coriander leaves, chopped

Begin by par boiling the potatoes in water for about 5-8 mins till tender. Meanwhile heat the oil in a pan and add the chillies and tumeric and then the onion. Cook for 4-5 mins. Add the drained potatoes and cook for about 5 mins. Then add the tomatoes and cook for a further 10 mins. Add the eggs and scramble gently for about 4 mins. Season and serve topped with the coriander. It's delish with rotis or naan.