This lunchbox or picnic-friendly dish takes an Italian-style thick omelette with a touch up of some Indian spices.

You will need:

Lamb Brand Whole Green Peas 50g

Lamb Brand Curry Powder 2 tsp

Potatoes 450g, coarsely grated and excess liquid squeezed out

Corn 50g

Eggs 6, beaten

Vegetable Oil 2 tbsp

Onions 2, thinly sliced

Garlic Clove 1, finely chopped

Fresh Coriander small bunch, roughly chopped

Mango Chutney or Natural Yoghurt (optional)

All you have to do is:

1. Preheat oven to 200C.

2. Heat the oil in an ovenproof frying pan and fry the onion for about 10 minutes over a medium heat until golden.

3. Add the garlic and curry powder and cook for 1-2 minutes.

4. Next, add the grated potatoes and cook for 5-8 minutes, stirring occasionally. You want the potatoes to soften, but also catch a little and turn golden in patches.

5. Season the eggs, then pour into the pan with the peas, corn and most of the coriander, swirling to coat the potato mixture.

6. Cook for 1 minute more, then transfer to the oven for 10 minutes until the eggs have set.

7. Sprinkle with the remaining coriander and serve with mango chutney or natural yoghurt.