Parsi Potatoes With Egg Food

PARSI POTATOES WITH EGG

Parsi Potatoes with Egg image

Provided by Niloufer Ichaporia King

Categories Egg Pepper Potato Vegetable Vegetarian Quick & Easy Dinner Lunch Curry Hot Pepper Root Vegetable Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings

Number Of Ingredients 12

Ingredients

2 pounds small to medium yellow-fleshed potatoes such as Yukon Gold
2 tablespoons vegetable oil
1 teaspoon brown mustard seeds
1 teaspoon cumin seeds
20 to 30 fresh curry leaves
3 to 4 fresh green serrano chiles, slit to the stem
1 large onion, thinly sliced
1/2 teaspoon turmeric
1 cup coarsely chopped cilantro
3 large eggs, separated
1/4 cup water
Garnish: lime wedges; fried or roasted cashews; chopped cilantro

Steps:

Cover potatoes with cold water by 1 inch in a medium saucepan, then stir in 1 tablespoon salt and simmer until not quite tender, about 8 minutes. Drain potatoes and cool slightly. Peel potatoes, then quarter and slice about 1/2 inch thick.
Heat oil in a 12-inch skillet over medium heat until it shimmers, then cook mustard and cumin seeds until a shade darker and mustard seeds begin to pop, about 45 seconds. Add curry leaves and chiles and cook, stirring, 30 seconds. Add onion and cook, stirring occasionally, until soft and translucent, about 10 minutes. Stir in turmeric and 1 1/2 teaspoons salt, then add potatoes and cook over low heat, stirring occasionally, until potatoes are tender, 10 to 14 minutes. Discard chiles, then stir in cilantro and salt to taste.
Transfer to a 10-inch heavy skillet with a high-domed lid (or use a metal bowl or inverted skillet as a lid) and keep warm, covered, over very low heat.
Beat egg whites with a pinch of salt until they just hold stiff peaks. Lightly beat yolks with a fork, then stir in a spoonful of beaten whites to lighten them. Fold in remaining whites gently but thoroughly. Drizzle water around edge of skillet and spread eggs evenly over surface of potatoes. Increase heat and bring liquid just to a simmer (to create steam). Cover skillet, then reduce heat to low and cook until surface is dry and slightly springy to the touch, 12 to 14 minutes.

POTATO AND EGG PAN OMELETTE (PARSI STYLE)

Potato and Egg Pan Omelette (Parsi style) image

Make and share this Potato and Egg Pan Omelette (Parsi style) recipe from Food.com.

Provided by Girl from India

Categories Breakfast

Time 15m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

1 cup diced potato
2 tablespoons ghee or 2 tablespoons oil
4 eggs
salt
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro or 2 tablespoons coriander leaves
1 small onion, finely chopped
2 fresh red chilies or 2 green chilies, seeded and chopped

Steps:

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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