Ingredients
-
1
-
2
-
4
-
-
1/4
-
1/2
-
2
-
1
-
2
-
-
-
-
-
-
Directions
Potato and Egg Pan Omelette (Parsi style), A family regular my MIL makes for breakfast, You can never have too many egg dish recipes & this one is very satisfying! My husband tells me this exactly like what his mother makes back in Bangladesh for breakfast erved with paratha, extra coriander & tomatoes Will definitely make again (^-^), This was a very puffy omelette with excellent flavours used coriander leaves in mine and also used green chillies I actually served this with a side salad, which is probably not very parsi but it went down well
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Steps
|
1
Done
|
Parboil Potato in Lightly Salted Boiling Water For a Minute or Two, Drain Well in Colander. |
|
2
Done
|
Heat Ghee or Oil in a Frying Pan Fry the Potato Until Lightly Browned. |
|
3
Done
|
Lift Out on Slotted Spoon and Set Aside. |
|
4
Done
|
Separate Eggs and Beat the Whites Until Frothy, Then Beat in the Yolks, Salt, Pepper and Cumin. |
|
5
Done
|
Fold in Coriander, Onion and Chilies. |
|
6
Done
|
Golden Brown on Bottom, Turn Omelet Over and Cook Until Brown on Other Side. |
|
7
Done
|
Serve Hot With Chapatis or Bread. |
