To make a potato cheese omelette, start by heating oil in a pan and frying grated potato with chaat masala for a minute. In a bowl, whisk together eggs, salt, black pepper, red chili powder, coriander leaves, chopped tomato, and green onion. Pour this mixture over the potatoes in the pan, cover, and cook on low flame for about 5 minutes. Add cheese on top, cover again, and cook for another 2 minutes until the cheese melts. Finally, sprinkle chili flakes and sliced green chili before serving.

If you're looking for dietary substitutions for a potato cheese omelette, you can use egg substitutes like flaxseed meal or silken tofu for a vegan option. For a lower-carb version, consider using zucchini or cauliflower instead of potatoes. You can also replace cheese with nutritional yeast or a dairy-free cheese alternative to make it dairy-free.

To store leftover potato cheese omelette, let it cool completely, then place it in an airtight container. It can be stored in the refrigerator for up to 3 days. To reheat, simply warm it in a skillet over low heat or in the microwave until heated through.

For a complete meal, you can serve a potato cheese omelette with a side of fresh salad, toast, or whole grain bread. Adding some avocado slices or a dollop of yogurt can enhance the flavors and provide additional nutrients.

Yes, you can make a potato cheese omelette ahead of time. Prepare the omelette as directed, let it cool, and then store it in the refrigerator. It can be reheated for a quick breakfast or brunch option. Just be sure to reheat it gently to maintain its texture.