The potato salad is delicious on its own, and so is the omelet. Together? Divine.

　　

Ingredients

serves 4

　　

Indian Potato Salad

4 cups cubed potatoes (1-inch cubes)

　　3 tablespoons vegetable oil

　　2 teaspoons whole cumin seeds

　　1 1/2 teaspoons salt

　　1 1/2 teaspoons Curry Powder (page 238) or garam masala

　　Pinch of cayenne or a splash of Tabasco or other hot pepper sauce

　　2 or 3 scallions, sliced

　　1 red bell pepper, chopped

　　1/4 cup chopped fresh cilantro

　　

Cilantro Omelet

4 eggs

　　1 tablespoon vegetable oil

　　1/4 cup chopped fresh cilantro

　　Salt

　　Plain yogurt

　　

Step 1

To cook the potatoes, bring a pot of salted water to a boil. Lower the potatoes into the hot water and cook until tender but not falling apart, about 5 minutes after the water returns to a boil. While the potatoes cook, warm the oil in a saucepan on medium heat. Sizzle the cumin seeds for a few seconds and then stir in the salt, curry powder, and cayenne. Remove from the heat. Drain the cooked potatoes and place them in a bowl. Pour the hot seasoned oil over the potatoes and add the scallions, bell pepper, and cilantro. Stir gently and set aside.

　　

Step 2

To make the omelet, whisk the eggs in a small bowl until frothy. Heat the oil in a skillet on medium heat. Pour the eggs into the skillet. When the bottom is set, sprinkle on the cilantro and a little salt and fold the omelet in half. Cook covered until the eggs are set and the bottom is browned. Slice into wedges.

　　

Step 3

Serve each wedge of warm omelet with potato salad topped with a dollop of yogurt.

　　

Ingredient Notes

Step 4

Replace the salt with 1 1/2 teaspoons Cumin Salt (page 241) and keep or omit the cumin seeds.

　　

Step 5

In this potato salad, we love the flavor of our homemade Curry Powder.

　　

Serving & menu ideas

Step 6

This is a satisfying meal as is, but if you want to indulge, serve one of our chutneys on the side (pages 229, 231). Have a cup of Red Lentil Soup with Greens (page 121) to start, and for dessert, Mango Coconut Sorbet (page 271) or Lemon Coconut Tapioca Pudding (page 276).

　　From Moosewood Restaurant Simple Suppers: Fresh Ideas for the Weeknight Table. Copyright © 2017 by Moosewood Collective. Published by Clarkson Potter, an imprint of Penguin Random House, LLC. Buy the full book from ThriftBooks or Amazon.