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Parsi Potato Omelette



Ingredients

4 tablespoons Ghee

Ghee Ghee

4 Potatoes diced

Potato Potato

1 Onion finely chopped

Spring Onion Spring Onion

1 teaspoon Salt

Salt Salt

1/2 teaspoon Paprika or Chilli Powder

Paprika Paprika

1/2 teaspoon Tumeric Powder

Turmeric Turmeric

1 tablespoon chopped Coriander Leaves

Coriander Coriander

6 Eggs

Egg Egg

Method

Heat ghee and fry potatoes and onion till the onion begins to turn golden. Stir in the salt, paprika, turmeric and coriander leaves. Beat the eggs. In a separate pan, put a little ghee or butter and a portion of the potato mixture. Pour on some of the beaten egg and gently fry as an omelette. Serve hot or cold. Cold potato omelettes make a nice summer snack when a full meal is not required. Peas, tomatoes or other finely chopped vegetables may be used in the recipe. Cook with the potato and onion.





Parsi Potato Omelette
Potato omlette with Indian spices