Time: 45 min.
Complexity: easily
Servings: 4

"The Parsis in India make the most amazing egg dishes, and papeta par eda (scrambled eggs with potatoes) is my favorite recipe," admits Nidhi Jalan. "This dish is perfect for breakfast, lunch, dinner, or as a snack. Sometimes it's even made with potato chips instead of sliced ​​potatoes! If you have leftover boiled potatoes, you can reheat them in a small frying pan and crack some eggs on top. Sprinkle with fresh cilantro, and in minutes you'll have a delicious dish."

Ingredients:

• 4 tablespoons extra-virgin olive oil or other vegetable oil
• 3 red onions (about 450 g), thinly sliced
• 1 tbsp. peeled and grated fresh ginger
• 1–5 green Thai chilies or 1–2 serrano peppers (depending on desired heat level), finely chopped
• 3 cloves of garlic, grated
• 1 tbsp unsalted butter
• 3 potatoes (about 450 g), peeled, cut into rounds about 0.3 cm thick and soaked in a large bowl of water
• 0.5 cup chopped fresh cilantro leaves
• 6 large eggs
• Special equipment: a heavy skillet with a lid

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, potato, red onion

We recommend

Preparation:

Step 1
• Heat oil in a large heavy skillet over medium-high heat. Add the onion and cook, stirring occasionally, until softened, 4–5 minutes. Add the ginger, chili, and garlic and cook, stirring occasionally, for about 3 minutes.
Step 2
• Add the butter, potatoes, and 2 teaspoons of salt and toss gently. Reduce the heat to medium and cook, gently turning the potato-onion mixture occasionally, until the potatoes are tender but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
Step 3
• Add most of the cilantro (reserving some for serving) and toss gently. Season with salt to taste. Carefully smooth the mixture and use a spoon to make 6 evenly spaced wells in it. Crack an egg into each well.
Step 4
• Pour 2 tablespoons of water around the edge of the pan. Cover the pan, reduce the heat to medium-low, and cook until the egg whites are set but the yolks are still runny, 8–10 minutes. Open the lid and check every few minutes to make sure the yolks don't set. Season with salt, pepper, and sprinkle with the remaining cilantro.

Votes: 1