For the omelette:
Heat oil in a pan and saute onion, celery, mushrooms, capsicum and bean sprouts for few minutes.
Beat the eggs, season with salt and pepper and add to vegetables in the pan. Add the cahewnuts and spring onions.
Cook the omelette on both sides until golden in colour.
For the potato baskets:
Take two wire strainers, one a little bigger than the other. Dip them briefly in hot oil.
Combine all ingredients and press into the larger sieve. Cover with the small sieve.
Holding the handles of both the sieves, dip the sieves in hot oil.
Fry until the potato basket is crisp and golden in colour.
Cut the omelette into thin strips and place in the potato baskets.
Garnish with toasted nuts and serve hot.
Key Ingredients: Vegetable oil, onion, celery, capsicum, mushroom, bean sprouts, egg, spring onion, cashew nuts, salt, black pepper, potatoes, cornflour, vegetable oil