Potato and Egg Pan Omelette (Parsi style)

READY IN: 15mins
Recipe by Girl from India

A family regular my MIL makes for breakfast

Top Review by Latchy

This was a very puffy omelette with excellent flavours. I used coriander leaves in mine and also used green chillies. I actually served this with a side salad, which is probably not very parsi but it went down well.

Ingredients Nutrition

Directions

  1. Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
  2. Heat ghee or oil in a frying pan Fry the potato until lightly browned.
  3. Lift out on slotted spoon and set aside.
  4. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
  5. Fold in coriander, onion and chilies.
  6. golden brown on bottom, turn omelet over and cook until brown on other side.
  7. Serve hot with chapatis or bread.

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