The potato salad is delicious on its own, and so is the omelet. Together? Divine.
Recipe information
Yield
serves 4
Ingredients
Indian Potato Salad
Cilantro Omelet
Preparation
Step 1
To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.
Step 2
To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.
Step 3
Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
Ingredient Notes
Step 4
Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.
Step 5
In this potato salad, we love the flavor of our homemade Curry Powder.
Serving & menu ideas
Step 6
This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231). Have a cup of Red Lentil Soup with Greens (page 121) to start, and for dessert, Mango Coconut Sorbet (page 271) or Lemon Coconut Tapioca Pudding (page 276).
