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.
Recipe by Moosewood Restaurant & Recipes | Ithaca, NY at