Serves: 4
Total Calories: 160

1 medium russet potato (or any kind)
6 large eggs, lightly beaned
1/2 cup onion, finely chopped
1/2 cup finely chopped fresh cilantro, including fresh stems
1 tablespoon peeled minced fresh ginger (optional)
1 to 2 fresh green chili pepper, such as serrano, minced with seeds
1/4 teaspoon freshly ground black pepper, or to taste
2 tablespoons peanut oil

1. Cook the potato in lightly salted boiling water to cover until tender, about 20 minutes. Drain, let cool, then peel, transfer to a medium bowl and mash. Add the eggs, onion, 1/4 cup cilantro, ginger, green chile pepper, salt, and black pepper and mix well.

2. Heat the oil in a large nonstick skillet over medium-high heat and add the egg mixture (in 2 to 3 batches, if necessary), cover, and cook over medium heat until the bottom is golden and the top is somewhat firm, about 3 minutes. Sprinkle the remaining 1/4 cup cilantro on top and, with a spatula, lightly press it into the omelet.

3. Slide the omelet onto a large plate. Holding a large spatula over the omelet, invert the plate, flipping the omelet over. Slide the omelet back into the skillet with the uncooked side down. Cook until the other side is golden, about 2 minutes. Fold in half (cilantro side out) or cut into wedges (with the cilantro side on top) and serve.

From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 160
Calories from Fat: 100

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