Ingredients for Potato And Egg Pan Omelette Parsi Style
- 1 medium potato, peeled and diced
- Ghee
- 3 large eggs
- Salt to taste
- Black Pepper
- Ground Cumin
- Fresh Cilantro
- 1/4 small onion, finely chopped
- Red Chilies
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How to Make Potato And Egg Pan Omelette Parsi Style
- Dice the peeled potato into small, even pieces. Parboil in lightly salted boiling water for 2 minutes. Drain well in a colander and set aside.
- Heat ghee or oil in a non-stick frying pan over medium heat. Add the parboiled potatoes and fry until lightly browned and crispy, about 5-7 minutes, stirring occasionally.
- Remove the potatoes from the pan using a slotted spoon and set aside.
- In a bowl, separate the egg whites from the yolks. Beat the egg whites until frothy. Gently fold in the egg yolks, salt, pepper, and cumin powder.
- Stir in the chopped coriander, onion, and green chilies.
- Pour the egg mixture into the same frying pan. Cook over medium-low heat until the bottom is golden brown and set, about 3-4 minutes.
- Carefully flip the omelette using a spatula and cook the other side until golden brown, about 2-3 minutes.
- Serve the Parsi-style potato and egg omelette hot, optionally with chapatis or bread.
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
21g
Fat
55g
Carbs
7g
