Beat the eggs in a bowl until well combined.

Heat a non-stick frying pan over medium-low heat and add a little oil to coat the pan.

Pour a portion of the beaten eggs into the pan and swirl to spread evenly.

Cook the omelet without flipping for about 5 minutes, covered with a lid, until set.

Once cooked, carefully remove the omelet from the pan and set aside.

Repeat the process with the remaining beaten eggs.

Heat oil in a non-stick frying pan over medium-low heat.

Add pureed onion, ginger paste, and garlic paste to the pan.

Cook for about 5 minutes until the onions are translucent and aromatic.

Stir in the pureed tomato and cook for another 2-3 minutes.

Add the cubed boiled potato to the pan, followed by the omelets broken into pieces.

Season with turmeric powder, chili powder, salt, and pepper.

Pour in a cup of lukewarm water and gently mix everything together.

Cook on medium-low heat for 25 minutes, stirring occasionally, until the flavors are well combined and the curry thickens slightly.

Garnish with fresh cilantro/coriander leaves before serving.