Potato and Egg Pan Omelette (Parsi style)

• diced potato1 cup
• ghee or oil↗2 tablespoons
• eggs↗4
• salt↗
• black pepper↗1⁄4 teaspoon
• ground cumin↗1⁄2 teaspoon
• fresh cilantro2 tablespoons
• small onion↗1

  finely chopped

• fresh red chilies or green chilies↗2

  seeded and chopped

Step-by-step instructions

1. 1

   Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.

2. 2

   Heat ghee or oil in a frying pan Fry the potato until lightly browned.

3. 3

   Lift out on slotted spoon and set aside.

4. 4

   Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.

5. 5

   Fold in coriander, onion and chilies.

6. 6

   golden brown on bottom, turn omelet over and cook until brown on other side.

7. 7

   Serve hot with chapatis or bread.