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1
To cook the potatoes, bring a pot of salted water to a boil.
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2
Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil.
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3
While the potatoes cook, warm the oil in a saucepan on medium heat.
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4
Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne.
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5
Remove from the heat.
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6
Drain the cooked potatoes and place them in a bowl.
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7
Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro.
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8
Stir gently and set aside.
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9
To make the omelet, whisk the eggs in a small bowl until frothy.
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10
Heat the oil in a skillet on medium heat.
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11
Pour the eggs into the skillet.
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12
When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half.
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13
Cook covered until the eggs are set and the bottom is browned.
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14
Slice into wedges.
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15
Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
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16
Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.
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17
In this potato salad, we love the flavor of our homemade Curry Powder.
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18
This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231).
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19
Have a cup of Red Lentil Soup with Greens (page 121) to start, and for dessert, Mango Coconut Sorbet (page 271) or Lemon Coconut Tapioca Pudding (page 276).
