Entree: Tanzania – Tanzanian Highlands – Chipsi Mayai (Thick omelette made with fried potatoes and eggs)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 12 min

Total 27 min

Ingredients

- 1 lb (450 g) potatoes, peeled and cut into matchstick fries
- 3 tbsp (45 ml) vegetable oil, plus extra for frying
- 1 small onion, thinly sliced, about 4 oz (115 g)
- 1 medium tomato, diced, about 5 oz (150 g)
- 1 small green chili or bell pepper, seeded and sliced (optional)
- 6 large eggs, approx. 300 g
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)

Instructions

1. Heat 2 tbsp (30 ml) oil in a large nonstick skillet over medium-high heat. Add the potato matchsticks in a single layer and fry, turning occasionally, until golden and crisp, about 8–10 minutes. Remove with a slotted spoon and drain on paper towels; season lightly with salt.
2. In the same skillet add remaining 1 tbsp (15 ml) oil. Sauté the sliced onion (and green chili if using) until soft and translucent, about 4 minutes. Add the diced tomato and cook until slightly reduced, about 2 minutes.
3. In a bowl beat the eggs with remaining salt and pepper. Stir in the fried potatoes and sautéed vegetables until evenly combined.
4. Return the skillet to medium heat and add the egg–potato mixture, spreading evenly. Cook undisturbed until the edges begin to set, about 3–4 minutes. Reduce heat to low, cover, and cook until the top is mostly set, about 4–6 minutes.
5. To finish, either slide the omelette onto a plate and flip it back into the pan to briefly brown the other side, or place the skillet under a preheated broiler for 1–2 minutes until the top is set and lightly golden. Sprinkle with chopped cilantro or parsley and serve hot.