Potato And Egg Pan Omelette (Parsi Style)

1. 1

   Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.

2. 2

   Heat ghee or oil in a frying pan Fry the potato until lightly browned.

3. 3

   Lift out on slotted spoon and set aside.

4. 4

   Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.

5. 5

   Fold in coriander, onion and chilies.

6. 6

   golden brown on bottom, turn omelet over and cook until brown on other side.

7. 7

   Serve hot with chapatis or bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.