Eggs On Potatoes Parsi Style Recipes

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.

Steps:

• 1. Peel the potatoes and slice them into thin rounds (like for potato chips). 2. Put the potatoes in a bowl and mix in the powders and salt. Use your hand to mix the potatoes with the powders and ensure that all the slices are covered with the red chilly and turmeric powders. Keep it aside. 3. Heat oil in a shallow pan. Add onions (cut long). When they turn pinkish add diced green chillies and fry for a while. Next add the potatoes. Mix all well in the pan. 4. While the potatoes are cooking, in a bowl add the whites of the eggs. Beat till they are stiff. Then beat in the yolks. The beaten eggs need to be quite stiff. Add a little salt and the dried herbs. (Ensure that you keep checking on the potatoes while whisking the eggs. Keep stirring and turning them over.) 5. Pour the eggs over the potatoes. 6. If you like you can grate some parmesan cheese over the eggs. 7. Cover the pan and cook till the eggs are done.

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.