Potato and Egg Pan Omelette (Parsi style)

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READY IN: 15mins
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
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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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