Classic Delicious Afghani Omelette
This classic Afghani Omelette is a hearty and flavorful dish, perfect for breakfast, brunch, or a light dinner. It features tender potatoes, aromatic spices, and fresh herbs, all bound together with perfectly cooked eggs.
Equipment
- Non-stick frying pan
- Spatula
- Bowl
Ingredients
Main Ingredients
- 6 large, fresh Eggs
- 1 medium, peeled and diced into small cubes Potatoes
- 2 small, ripe, finely diced Tomatoes
- 1/2 medium, finely chopped Onion
- 1-2 Green chilies (or to taste), finely chopped
- 1/4 cup, chopped Fresh cilantro
- 1/2 teaspoon Turmeric powder
- 1/2 teaspoon Cumin powder
- 1/4 teaspoon Red chili powder (optional, for extra kick)
- Salt To taste
- Black pepper To taste
- 2 tablespoons Cooking oil (vegetable or olive oil)
Instructions
Preparation
- Heat 1 tablespoon of oil in a non-stick frying pan, then add diced potatoes and cook until tender and lightly golden brown, about 8-10 minutes. Remove and set aside.
- In the same pan, add the remaining 1 tablespoon of oil and cook the chopped onion until softened and translucent, about 3-5 minutes.
- Stir in green chilies, turmeric powder, cumin powder, and red chili powder (if using), and cook for another minute until fragrant.
- Add diced tomatoes to the pan and cook for 3-4 minutes, breaking them down with your spoon until softened and juicy.
- In a medium bowl, whisk eggs with salt and black pepper until well combined and slightly frothy.
- Return the cooked potatoes to the pan with the onion and tomato mixture, spreading them evenly.
- Pour the whisked eggs over the mixture and sprinkle fresh cilantro evenly over the top.
- Reduce heat to low, cover, and cook for 10-15 minutes until eggs are completely set and firm.
- Carefully slide the omelette onto a serving plate and cut it into wedges or squares.
Notes
For a spicier kick, increase the amount of green chilies or red chili powder. You can also add other vegetables like bell peppers or spinach for variations.