Sophie and Jack's vegetable mashed potatoes with omelet

Ingredients for 2 servings:

• 1 head of broccoli
• 2 eggs
• 2 onions
• 1 kg potatoes (early potatoes)
• 300 g carrot(s), small
• salt water
• 4 tbsp olive oil
• 1 tsp coriander
• 1 tsp cayenne pepper
• 1 tsp curry powder
• some basil, freshly chopped
• Salt
• 3 tbsp olive oil for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

Pour the olive oil into a bowl, mix with the basil, coriander, cayenne pepper, and curry leaves. Season generously with salt. Cover the bowl and let it steep. Meanwhile, chop the broccoli very finely(!), leaving only the small heads. Finely chop two medium-sized onions. Peel and chop the potatoes and carrots, and place them in a pot of boiling salted water. Simmer over medium heat for about 25 minutes. Then drain the water, add the seasoned olive oil to the vegetables, and then mash everything thoroughly. Heat about 3 tablespoons of olive oil in a pan over low heat. Add the broccoli and onions. Sauté until the onions are lightly browned. Spread the broccoli and onions evenly and season with salt, but do not mix. Beat two eggs. Pour the eggs over the vegetables and let them set. Turn once. The mashed potatoes should be ready at about the same time as the omelet. Divide the mashed potatoes between two plates, halve the omelet, and place them on top.