Potato And Egg Pan Omelette (Parsi Style)

• 1 cup diced potato
• 2 tablespoons ghee or 2 tablespoons oil
• 4 eggs
• salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon ground cumin
• 2 tablespoons finely chopped fresh cilantro or 2 tablespoons coriander leaves
• 1 small onion, finely chopped
• 2 fresh red chilies or 2 green chilies, seeded and chopped

1. Parboil potato in lightly salted boiling water for a minute or two, drain well in colander.
2. Heat ghee or oil in a frying pan Fry the potato until lightly browned.
3. Lift out on slotted spoon and set aside.
4. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin.
5. Fold in coriander, onion and chilies.
6. golden brown on bottom, turn omelet over and cook until brown on other side.
7. Serve hot with chapatis or bread.

potato, ghee, eggs, salt, black pepper, ground cumin, fresh cilantro, onion, fresh red chilies

Taken from www.food.com/recipe/potato-and-egg-pan-omelette-parsi-style-82545 (may not work)