Potato and Egg Pan Omelette Parsi Style
Indulge in the comforting flavors of the Potato and Egg Pan Omelette Parsi Style, a hearty, one-pan dish bursting with vibrant spices and fresh ingredients. This traditional Parsi recipe combines tender golden-brown potatoes, caramelized onions, and a medley of green chilies, cilantro, and aromatic ginger, all enveloped in fluffy, turmeric-spiced eggs. Cooked to perfection on low heat, this omelette boasts a satisfying balance of textures and flavors, elevated by a gentle kick of red chili powder and freshly ground black pepper. Perfect for breakfast, brunch, or even a light dinner, this easy-to-make dish can be served straight from the pan in gorgeous wedges. Ready in just 35 minutes, it promises an effortless yet flavorful meal that’s sure to impress. Keywords: Parsi omelette, potato and egg recipe, Indian-style omelette, one-pan dish, easy brunch ideas.
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Recipe Information
Ingredients
- 6 pieces Eggs
- 2 medium Potatoes
- 1 medium Onion
- 2 pieces Green chili
- 2 tablespoons Cilantro (fresh coriander)
- 1 teaspoon Ginger
- 0.5 teaspoons Turmeric powder
- 0.25 teaspoons Red chili powder
- 0.75 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Oil (vegetable or neutral)
Instructions
Peel the potatoes and thinly slice them into even, circular slices. Slice the onion into thin half-moons. Finely chop the green chilies, cilantro, and ginger.
In a large mixing bowl, crack the eggs and whisk them until light and fluffy. Add the turmeric powder, red chili powder, salt, and black pepper. Stir well to combine.
Heat 2 tablespoons of oil in a large, non-stick frying pan over medium heat.
Add the sliced potatoes to the pan and cook for 5-7 minutes, stirring occasionally, until they are tender and golden brown around the edges.
Add the sliced onions, green chilies, and ginger to the pan. Sauté for 3-4 minutes, until the onions turn translucent and aromatic.
Spread the potato-onion mixture evenly in the pan. Reduce the heat to low.
Pour the whisked egg mixture evenly over the potatoes and onions. Sprinkle fresh cilantro on top.
Cover the pan with a lid and cook on low heat for 8-10 minutes, or until the eggs are fully cooked and set.
Carefully slide the omelette out onto a plate or serve directly from the pan. Slice into wedges and serve warm.
Nutrition Facts
Calories |
1137 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 58.2 g | 75% | |
| Saturated Fat | 13.7 g | 68% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2249 mg | 98% | |
| Total Carbohydrate | 107.0 g | 39% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 14.6 g | ||
| Protein | 50.7 g | 101% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 279 mg | 21% | |
| Iron | 11.5 mg | 64% | |
| Potassium | 2999 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
