Potato and Egg Pan Omelette (Parsi style)

Total Time
Prep 5 mins
Cook 10 mins

A family regular my MIL makes for breakfast

Ingredients Nutrition


  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.
Most Helpful

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.

Latchy April 09, 2004

You can never have too many egg dish recipes & this one is very satisfying! My husband tells me this exactly like what his mother makes back in Bangladesh for breakfast. erved with paratha, extra coriander & tomatoes. Will definitely make again (^-^)

Mellowpuff May 31, 2009