Hash Brown Omelette

Add the oil into a nonstick pan, heat on high flames for a minute then reduce the heat to low.

In a small bowl, mix shredded potato, cheese, bread crumbs, salt, red chili powder and rosemary.

In another bowl, add milk and egg and whisk until a smooth batter is formed. Pour the batter into the nonstick pan. Now add the potato mixture over the egg batter in the pan and cook on one side for about a minute on low heat.

Carefully turn it over to the other side (make sure you have enough oil to crisp the potato) and cook for another minute.

Transfer to a serving plate and serve hot.