Potato and Egg Pan Omelette (Parsi style)

A family regular my MIL makes for breakfast

• Ready In: 15 mins
• Serves: 2

Ingredients

• 1  cup  diced potato
• 2  tablespoons ghee or 2  tablespoons  oil
• 4  eggs
•  salt
• 1⁄4 teaspoon black pepper
• 1⁄2 teaspoon ground cumin
• 2  tablespoons  finely chopped fresh cilantro or 2  tablespoons coriander leaves
• 1  small onion, finely chopped
• 2  fresh red chilies or 2  green chilies, seeded and chopped

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.