Afghani Omelette
A fast, hearty breakfast featuring soft eggs with warm spices, juicy tomatoes, and tender onions, perfect for starting your day with comfort and flavor.
Ingredients
Base Ingredients
- 4 large large eggs
- 2 small potatoes, peeled and diced tiny Can be par-cooked the night before.
- 1 small onion, thinly sliced
- 1 medium tomato, chopped
- 1 to 2 pieces green chilies, chopped Remove seeds for less heat.
- 2 tablespoons oil or ghee For cooking.
- 1 small clove garlic, minced
Spices
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 pinch turmeric
- Salt and black pepper to taste
Garnish
- Fresh cilantro For garnish.
Instructions
Preparation
- Start by warming a nonstick pan with oil on medium heat. Add the diced potatoes and cook until they’re golden and fork tender.
- Stir in the onions and let them soften.
- Toss in garlic, tomato, and chilies. Sprinkle in the coriander, cumin, turmeric, and a pinch of salt. Let the tomatoes break down into a saucy mix.
- Beat the eggs lightly with a little salt. Pour them around the pan so the eggs meet the edges.
- Lower the heat. Tilt the pan and nudge the edges inward so uncooked egg drips to the bottom.
- When the top looks just set, turn off the heat. The residual warmth will finish the job.
- Slide onto a warm plate and scatter cilantro on top before serving.
Notes
Season potatoes well for better flavor. Try serving with yogurt or lemon for tang.
Nutrition
Serving: 1gCalories: 320kcalCarbohydrates: 27gProtein: 14gFat: 19gSaturated Fat: 4gSodium: 600mgFiber: 3gSugar: 2g
Tried this recipe?Let us know how it was!