Indian Potato Salad with Cilantro Omelet

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indian_potato_saladcb_SimpleSuppers300The potato salad is delicious on its own, and so is the omelet. Together? Divine.  You can also make your own fresh Curry Powder.



Indian Potato Salad with Cilantro Omelet
Recipe type: Main Dish Salad, omelet
Prep time: 
Cook time: 
Total time: 
Serves: 4
Potato Salad
  • 4 cups cubed potatoes (1-inch cubes)
  • 3 tablespoons vegetable oil
  • 2 teaspoons whole cumin seeds
  • 1½ teaspoons salt
  • 1½ teaspoons Curry Powder 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
  • ¼ cup chopped fresh cilantro
Cilantro Omelet
  • 4 eggs
  • 1 tablespoon vegetable oil
  • ¼ 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; stir gently and set aside.
  8. To make the omelet, whisk the eggs in a small bowl until frothy.
  9. Heat the oil in a skillet on medium heat.
  10. 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.
  11. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.