Nanima's Potato Omelet

Growing up, I awoke to the smell of this omelet cooking on most weekends, and my mom (whom our kids call “Nanima”) still makes it for the kids whenever they stay over. First, the potatoes are diced and sautéed until they’re perfectly tender, and then you add the spiced egg mixture. My mom would also pack it with onions, and we’d enjoy it with fresh paratha (a flatbread), yogurt, and green chutney; you can also serve it with Pickled Carrots. It’s kinda like a frittata but with all the Indian spices to warm your soul (and your taste buds). I love that the kids gobble it up and that they’re just as excited when they smell it cooking on a weekend morning as I was!

Makes 4 servings

INGREDIENTS

• 1½ tablespoons ghee or olive oil

  BISMILLAH, LET’S EAT! Fresh and Vibrant Recipes from my Family to Yours Zehra Allibhai

• 2 medium potatoes, peeled and cut into 1-inch cubes

• 1 medium onion, thinly sliced

• 7 eggs

• 1/4 cup milk

• 1 teaspoon salt

• 1 teaspoon ground black pepper

• 1 teaspoon ground red chile

• 1 small green chile, chopped (optional)

• Chopped cilantro, for garnish

DIRECTIONS

In a large skillet, heat 1 tablespoon of the ghee over medium heat. Add the potatoes and cook, stirring occasionally, until they are cooked halfway through, for 5 to 7 minutes. Add the onion and continue to cook, stirring occasionally, until the potatoes are cooked through and begin to brown, another 3 to 5 minutes.

While the potatoes are cooking, crack the eggs into a large bowl. Whisk in the milk, salt, pepper, and ground red chile until well combined.

Add the remaining 1/2 tablespoon ghee to the pan and mix so it’s coating the bottom of the pan. Pour the egg mixture over the vegetables. Let it cook until the sides start to firm up, then, with a spatula, gently pull the eggs from the sides and tilt the pan to allow the liquid egg mixture from the center to run toward the edges of the pan. Cook until the eggs are set on the bottom, then cover with a lid and cook until the eggs are cooked through, for 4 to 6 minutes.

Remove the pan from the heat and cut the omelet into quarters. Sprinkle with the green chile, if desired, and the cilantro.

Excerpted from BISMILLAH, LET’S EAT! Fresh and Vibrant Recipes from my Family to Yours by Zehra Allibhai. Copyright © 2024. Available from Hachette GO, an imprint of Hachette Book Group, Inc.

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