Indian-Style Fried Egg and Potato Cake

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

2 large potatoes
3 tablespoons olive oil
1 teaspoon brown mustard seeds
1 medium onion, finely chopped
2 green onions, finely sliced,
green and white parts separated
1 large garlic clove, crushed
2 fresh hot green chiles, finely chopped
1 teaspoon fresh ginger root, minced
4 tablespoons fresh cilantro or parsley,
finely chopped
4 large eggs
1/2 teaspoon cayenne
1/2 teaspoon sea salt
freshly ground black pepper

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 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 couple of seconds, toss in the onion, the white parts of the green onions, garlic, chiles, and ginger and stir fry until the onions are golden, about five minutes. 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.

In a separate bowl, lightly beat the eggs. Pour into the potatoes, along with 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 everything together.

Heat the other 2 tablespoons of olive oil over medium heat in a 7-inch frying pan, which can be the same one used to fry the onions. 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.

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 the 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. Serve hot.

This tasty dish feeds two hungry people, or up to four people altogether.