Ingredients:
Serves: 2
1 cup diced potato
2 tablespoons ghee or oil 4 eggs
Salt to taste
1/4 teaspoon black pepper
1/2 teaspoon ground cumin
2 tablespoons finely chopped fresh cilantro/coriander leaves
1 small onion, finely chopped
2 fresh red or green chillies, seeded and chopped
Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
Heat ghee or oil in a frying pan and 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 chillies. Golden brown on bottom, turn omelette over and cook until brown on other side. Serve hot with chapattis or bread.