Ingredients
3 tablespoons vegetable oil (or olive oil)
1 medium potato, peeled and cut into small 1cm cubes
1 medium onion, finely chopped
2 medium tomatoes, finely chopped
4–5 large eggs
½ teaspoon salt (divided)
½ teaspoon black pepper (freshly ground)
2–3 green chilies, sliced (adjust to heat preference)
¼ cup fresh cilantro (coriander), chopped
Instructions
1. **Fry Potatoes:** Heat the oil in a wide non-stick skillet or frying pan over medium heat. Add the cubed potatoes and fry for 4–5 minutes until they start to turn golden and are half-cooked.
2. **Add Aromatics:** Add the chopped onion to the pan. Sauté for 2–3 minutes until the onions are soft and translucent.
3. **Make the Base:** Stir in the chopped tomatoes, half of the salt, and a pinch of black pepper. Mix well.
4. Cover the pan with a lid and cook on medium-low heat for 5–8 minutes. This allows the tomatoes to break down and the potatoes to become completely tender.
5. **Add Eggs:** Remove the lid and use a spatula to flatten the vegetable mixture into an even layer in the pan.
6. Crack the eggs one by one directly onto the vegetable base. Space them out evenly. Do not mix or whisk them.
7. **Season:** Sprinkle the remaining salt, black pepper, and the sliced green chilies over the eggs.
8. **Steam:** Cover the pan again with the lid. Reduce the heat to low and cook for 5–7 minutes, or until the egg whites are fully set and the yolks are cooked to your liking (runny or firm).
9. **Serve:** Remove from heat. Garnish generously with fresh cilantro and serve immediately right from the pan with toasted bread, paratha, or naan.
Notes
Potato Prep: Cut your potatoes into small, uniform cubes (about the size of a dice). If they are too large, they won’t cook through in time.
Spices: Authentic Afghani omelettes are known for being mild on spices (no cumin, turmeric, or red chili powder)—just salt, pepper, and fresh chilies. However, you can add a pinch of chili flakes if you crave more heat.
Egg Texture: Keep the heat low during the final step. If the heat is too high, the bottom vegetables will burn before the egg whites set.
Serving: This dish is traditionally eaten by scooping it up with flatbread.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Stovetop
- Cuisine: Afghani / Middle Eastern
- Diet: Gluten Free