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Potato and Egg Pan Omelette (Parsi style)

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)29.2543
Energy (kCal)435.3407
Carbohydrates (g)35.1186
Total fats (g)19.4879
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Parboil potato in lightly salted boiling water for a minute or two, drain well in colander. | 2. Heat ghee or oil in a frying pan Fry the potato until lightly browned. | 3. Lift out on slotted spoon and set aside. | 4. Separate eggs and beat the whites until frothy, then beat in the yolks, salt, pepper and cumin. | 5. Fold in coriander, onion and chilies. | 6. golden brown on bottom, turn omelet over and cook until brown on other side. | 7. Serve hot with chapatis or bread. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    potato 1 cup diced 115.5 26.235 3.075 0.135
    ghee 2 tablespoons - - - -
    egg 4 286.0 1.44 25.12 19.02
    salt - - - -
    black pepper 1/4 teaspoon 1.4432 0.3677 0.0597 0.0187
    cumin 1/2 teaspoon ground 3.9375 0.4645 0.187 0.2338
    cilantro 2 tablespoons chopped 0.46 0.0734 0.0426 0.0104
    onion 1 chopped 28.0 6.537999999999999 0.77 0.07
    red chilies 2 seeded chopped - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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