Sure, let’s dive deep into crafting the delicious Potato and Egg Pan Omelette (Parsi style) recipe, packed with flavors and textures that will elevate your breakfast or brunch experience to new heights!
Potato and Egg Pan Omelette (Parsi Style) Recipe
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Servings: 2
Calories: 352.4 per serving
Rating: ⭐️⭐️⭐️⭐️⭐️ (5 out of 5 stars)
Cuisine: Asian, Indian
Category: Breakfast, Brunch
Keywords: Quick and Easy, Stove Top
Ingredients:
- 1 medium potato, peeled and diced
- 2 tablespoons ghee (clarified butter)
- 4 eggs, separated
- Salt, to taste
- 1/4 teaspoon black pepper, freshly ground
- 1/2 teaspoon ground cumin
- 2 tablespoons fresh cilantro (coriander leaves), chopped
- 1 small onion, finely chopped
- 2 red chilies, finely chopped (adjust to taste)
- 1 green chili, finely chopped (optional, adjust to taste)
Instructions:
-
Prepare the Potatoes:
- Parboil the diced potato in lightly salted boiling water for 1-2 minutes until just tender.
- Drain the potatoes well using a colander.
-
Cook the Potatoes:
- Heat 1 tablespoon of ghee in a frying pan over medium heat.
- Add the parboiled diced potatoes to the pan and fry until they are lightly browned and crispy on the edges.
- Use a slotted spoon to remove the potatoes from the pan and set them aside.
-
Prepare the Omelette Mixture:
- In a bowl, beat the egg whites until frothy.
- Add the egg yolks, salt, black pepper, and ground cumin to the beaten egg whites. Mix well until combined.
-
Combine with Flavorful Additions:
- Fold in the chopped fresh cilantro, finely chopped onion, and chopped red chilies (and green chili if using) into the egg mixture. Mix gently to evenly distribute the ingredients.
-
Cook the Omelette:
- Heat the remaining 1 tablespoon of ghee in the same frying pan over medium heat.
- Pour the egg mixture into the pan, spreading it out evenly.
- Cook undisturbed until the bottom is golden brown and the edges are set.
-
Flip and Finish Cooking:
- Carefully flip the omelette using a spatula to cook the other side until it is golden brown and fully cooked through.
-
Serve:
- Slide the omelette onto a serving plate.
- Cut into wedges and serve hot with chapatis, bread, or your favorite breakfast sides.
Nutritional Information (Per Serving):
- Calories: 352.4 kcal
- Fat: 23.1 g
- Saturated Fat: 11.1 g
- Cholesterol: 455.8 mg
- Sodium: 151.3 mg
- Carbohydrates: 21.8 g
- Fiber: 3 g
- Sugar: 5.3 g
- Protein: 15.4 g
Tips for Making Potato and Egg Pan Omelette (Parsi Style):
-
Potato Preparation: Ensure the potatoes are diced evenly for even cooking. Parboiling helps to soften them slightly before frying, ensuring they are tender inside and crispy outside.
-
Egg Mixture: Beating the egg whites until frothy and then incorporating the yolks ensures a fluffy and light texture to the omelette. Season generously with salt, pepper, and cumin for authentic Parsi flavors.
-
Flavor Variations: Customize the omelette by adjusting the amount of chilies based on your preference for spice. You can also add other herbs or spices like turmeric for a different flavor profile.
-
Cooking Technique: Use a non-stick frying pan to prevent sticking and ensure easy flipping of the omelette. Cooking over medium heat allows the omelette to cook through without burning while achieving a golden-brown crust.
-
Serving Suggestions: Enjoy this Potato and Egg Pan Omelette (Parsi style) hot off the pan with chapatis, parathas, or crusty bread. It also pairs well with a fresh green salad or yogurt for a balanced meal.
This recipe for Potato and Egg Pan Omelette (Parsi style) combines the simplicity of everyday ingredients with the richness of traditional flavors, making it a perfect choice for a quick breakfast or brunch. The crispy potatoes, fluffy eggs, and aromatic spices come together harmoniously to create a dish that’s not only satisfying but also a delight for your taste buds. Whether you’re cooking for yourself or sharing with loved ones, this recipe is sure to be a hit!
