Potato and Egg Pan Omelette (Parsi style)
A family regular my MIL makes for breakfast
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INGREDIENTS
Nutrition- 1cup diced potato
- 2
- 4
- 1⁄4teaspoon black pepper
- 1⁄2teaspoon ground cumin
- 2
- 1
- 2
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DIRECTIONS
- Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
- Heat ghee or oil in a frying pan Fry the potato until lightly browned.
- Lift out on slotted spoon and set aside.
- Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
- Fold in coriander, onion and chilies.
- golden brown on bottom, turn omelet over and cook until brown on other side.
- Serve hot with chapatis or bread.
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