This is a longtime family favorite recipe. It is quick, easy, and delicious!
I think it needs renaming to remove the word Indian from its name. If you have advice about what else to call it, please leave a comment with your ideas!
The potato salad is vegan. The omelette, of course, is not! Both are delicious, and they are very harmonious together.
I have not explored making this vegan, but I think you could do that by replacing the egg with a tofu scramble or some baked tofu.
This recipe was adapted by Jan Wolter and me from the cookbook Moosewood Restaurant Simple Suppers. All of the Moosewood cookbooks are wonderful!
Indian Potato Salad with Omelette and Greens
Indian Potato Salad
- 8 cups potatoes, cut into one-inch cubes - about two pounds of potatoes
- 1/4 cup oil - I use canola
- 2 teaspoons whole cumin seeds -- optional - I often leave them out
- 1 1/2 teaspoons salt
- 1 1/2 teaspoons curry powder
- 1 red bell pepper, cut into small pieces - or substitute celery
Omelette with Greens
- 3 eggs - from humanely-raised chickens
- 1 tablespoon oil - I use canola
- 1/4 cup greens, chopped into small pieces (about 1/4 inch) - I use whatever is handy - chard, kale, parsley, etc. The original recipe called for cilantro, and that works well here too!
- Chop the potatoes and put them into a pot. Add enough water to just barely cover them. Heat to boiling, then lower to medium heat and boil for 12 minutes.
- Meanwhile, chop the greens and red bell pepper.
- Crack the eggs into a cereal bowl and beat them with a fork until they are well mixed. Heat a tablespoon of oil in a ten-inch nonstick frying pan, then add the eggs. Cook on medium-high heat, without stirring, until the bottom of the egg is starting to brown. Then flip the omelette (a giant silicone spatula works great for this!) to cook its other side. When that side is cooked too, turn off the heat, sprinkle the greens on top, and fold the omelette in half with the greens inside.
- When the potatoes are cooked, drain them, then either return them to their cooking pot or put them in a big mixing bowl. Add the rest of the potato salad ingredients and gently stir.
- Move the omelette to a surface for cutting it, and cut it into eight wedges.
- Serve each person a share of the potato salad mixture and two pieces of the omelette. Yum!