Indian Potato Salad with Cilantro Omelet

• 4 cups cubed potatoes (1-inch cubes)
• 3 tablespoons vegetable oil
• 2 teaspoons whole cumin seeds
• 1 1/2 teaspoons salt
• 1 1/2 teaspoons Curry Powder (page 238) or garam masala
• Pinch of cayenne or a splash of Tabasco or other hot pepper sauce
• 2 or 3 scallions, sliced
• 1 red bell pepper, chopped
• 1/4 cup chopped fresh cilantro
• 4 eggs
• 1 tablespoon vegetable oil
• 1/4 cup chopped fresh cilantro
• Salt
• Plain yogurt

1. To cook the potatoes, bring a pot of salted water to a boil.
2. 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.
3. While the potatoes cook, warm the oil in a saucepan on medium heat.
4. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne.
5. Remove from the heat.
6. Drain the cooked potatoes and place them in a bowl.
7. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro.
8. Stir gently and set aside.
9. To make the omelet, whisk the eggs in a small bowl until frothy.
10. Heat the oil in a skillet on medium heat.
11. Pour the eggs into the skillet.
12. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half.
13. Cook covered until the eggs are set and the bottom is browned.
14. Slice into wedges.
15. Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.
16. Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.
17. In this potato salad, we love the flavor of our homemade Curry Powder.
18. This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231).
19. 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).

potatoes, vegetable oil, cumin seeds, salt, curry, cayenne, scallions, red bell pepper, fresh cilantro, eggs, vegetable oil, fresh cilantro, salt, yogurt

Taken from www.epicurious.com/recipes/food/views/indian-potato-salad-with-cilantro-omelet-377116 (may not work)