Indian-Style Fried Egg and Potato Cake


Visit the Indian Food Glossary for information on the ingredients in this recipe
Indian-Style Fried Egg and Potato Cake (Aloo Omlate)

This Indian-style fried egg and potato cake — or "aloo omlate" — is a simply wonderful brunch idea for a Sunday when you've got a little extra time, although it's perfect and filling for any breakfast, lunch or dinner as well. I've adapted this recipe from my essential copy of Madhur Jaffrey's World Vegetarian. The delicious aroma will linger in your kitchen for hours and keep you hungry for more.


Indian-Style Fried Egg and Potato Cake (Aloo Omlate)Indian-Style Fried Egg and Potato Cake
Recipe by
Adapted from Madhur Jaffrey's World Vegetarian: More Than 650 Meatless Recipes from Around the World
Cuisine: Indian
Published on April 15 2007

Delicious and filling savory fried egg and potato cake with Indian seasonings

Print this recipePrint this recipe


Ingredients:
  • 2 large potatoes
  • 3 tablespoons olive oil
  • 1 teaspoon brown mustard seeds
  • 1 medium onion, finely chopped
  • 2 green onions, green and white parts, sliced
  • 1 clove garlic, crushed or minced
  • 2 fresh green chiles, seeded and finely chopped
  • 1/2-inch fresh ginger, grated or minced
  • 4 large eggs, lightly beaten
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sea salt, or to taste
  • fresh ground black pepper to taste
  • small handful fresh parsley or cilantro, chopped
Instructions:
  • Cover the potatoes with water in a saucepan and boil until soft.

  • While the potatoes are boiling, heat 1 tablespoon of the olive oil in a small oven-safe frying pan over medium-high heat. When the oil is very hot, drop in the brown mustard seeds. As soon as they pop, which is only a matter of a few seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger, and stir for 5 minutes or until the onions are golden. Remove the pan from the heat and set aside.

  • When the potatoes are done, drain and peel while they're still hot. Mash well in a large mixing bowl.

  • Mashed potatoes and spices
    Pour the eggs into the potatoes and add the fried onion mixture, cayenne, salt and pepper, and most of the cilantro or parsley and the green parts of the green onions (set a teaspoon of each aside for garnish). Mix.

  • Return the frying pan to the stove and heat the remaining 2 tablespoons of olive oil over medium heat. As soon as the oil is hot, pour in the egg and potato mixture. Turn the heat down to low and cook uncovered without stirring for 15 minutes. After 10 minutes, pre-heat the broiler.

  • Potato omelette
    When the eggs and potatoes have cooked for 15 minutes, put the frying pan under the broiler for a minute or two or until the top has just set. Cover the frying pan with a large plate, and flip the cake over on to a plate so that the fried bottom is now on the top. Slide back into the frying pan and cook on low heat for 5 more minutes.

  • Slide on to a serving dish and sprinkle the remaining green onions and cilantro or parsley over top. Cut into wedges and serve hot.

Makes 2 to 4 servings

Indian-Style Fried Egg and Potato Cake (Aloo Omlate)

4 comments:

Malar Gandhi said...

Sounds great!

Juhi @ nooks & crannies said...

I tried this yesterday and my husband loved it. Thanks for sharing lisa!

Claire said...

An unconventional choice for Easter, but I wanted an egg-y recipe ... and substituted sweet potatoes for regular as that's what I had -- and it was terrific! (Next time I may re-grease the pan before the final flip to avoid sticking.) Thanks for a fun and easy recipe with have-on-hand ingredients.

Lisa Turner said...

Glad you enjoyed it Claire. Thanks for sharing your substitution.