Omelette with Apricot Chutney
Ingredients
- For the chutney
- 300 grams ripe Apricot
- 1 pc ginger (2 cm)
- 1 garlic clove
- 2 Tbsps honey
- 1 tsp Curry powder
- 2 Tbsps White vinegar
- salt
- freshly ground peppers
- For the omelet
- 300 grams cooked potatoes (festkochend)
- 1 onion
- 1 garlic clove
- 100 grams ham
- 4 eggs
- 1 vegetable oil
- parsley
- salt
- peppers
Preparation steps
For the chutney: Rinse and halve the apricots, remove the pits and coarsely chop. Peel and finely chop the ginger and garlic. Place the apricots, ginger, garlic, honey, and curry in a saucepan and simmer over medium heat until the chutney has thickened, about 20 minutes. Stir in the vinegar, salt and pepper and let cool.
For the omelet: Cut the potatoes into small cubes. Peel the onion and garlic and chop into small cubes. Heat the oil in a skillet, and saute the garlic and onions, stirring occasionally, until the onions are translucent. Add the potatoes, season with salt and pepper and saute, tossing occasionally. Cut the ham into small pieces and add to the pan. In a bowl, whisk together the eggs, salt and pepper and pour evenly over and the potatoes and let side until firm. Spinkle with finely chopped parsley, fold and serve with the chutney.
