Heat a non-stick frying pan over medium-low heat and add a little oil to coat the pan.
Pour a portion of the beaten eggs into the pan and swirl to spread evenly.
Cook the omelet without flipping for about 5 minutes, covered with a lid, until set.
Once cooked, carefully remove the omelet from the pan and set aside.
Repeat the process with the remaining beaten eggs.
For the Curry:
Heat oil in a non-stick frying pan over medium-low heat.
Add pureed onion, ginger paste, and garlic paste to the pan.
Cook for about 5 minutes until the onions are translucent and aromatic.
Stir in the pureed tomato and cook for another 2-3 minutes.
Add the cubed boiled potato to the pan, followed by the omelets broken into pieces.
Season with turmeric powder, chili powder, salt, and pepper.
Pour in a cup of lukewarm water and gently mix everything together.
Cook on medium-low heat for 25 minutes, stirring occasionally, until the flavors are well combined and the curry thickens slightly.
Garnish with fresh cilantro/coriander leaves before serving.
Notes / Tips / Wine Advice:
Wine Advice:
This dish pairs well with a light and fruity white wine such as Sauvignon Blanc or Pinot Grigio. If you prefer red wine, opt for a light-bodied and slightly chilled Beaujolais.