Ingredients Jump to Instructions ↓

  1. 1 Onion - chopped (1/2 lb.) (large)

  2. 2 tablespoons 30ml Minced fresh hot green chilies*

  3. 4 tablespoons 60ml Garlic cloves - minced or pressed (large)

  4. 3 tablespoons 45ml Minced fresh ginger

  5. 1/2 teaspoon 2 1/2ml Ground turmeric

  6. 1/4 cup 59ml Salad oil

  7. 6 cups 1422ml Thin-skinned potatoes -

  8. 2 1/4 lb. (medium) total

  9. 4 Eggs - separated, up to

  10. 1/4 cup 4g / 0.1oz Coarsely chopped fresh cilantro - (coriander)

  11. Salt

Instructions Jump to Ingredients ↑

  1. * Asian, serrano, or jalapeno You'll need a 1 0- to 12-inch frying pan (nonstick, if possible) with a snug-fitting domed lid. In the pan over medium-high heat, frequently stir onion, chilies, garlic, ginger, and turmeric in oil until onion is limp, 8 to 10 minutes.

  2. Peel potatoes, quarter lengthwise, and slice crosswise 1/4 inch thick. Add to onion and stir often, uncovered, until potatoes are tender to bite, about 15 minutes. If potatoes stick, loosen with a little water and cook until water evaporates.

  3. Shortly before potatoes are done, beat egg whites with a mixer until stiff, moist peaks form. Beat yolks separately just to blend; fold into whites.

  4. Stir most of the cilantro into potato mixture. Spoon eggs onto potatoes; pour 2 tablespoons water into pan at the edge. Cover and cook over medium heat until souffle springs back when gently pressed in the center, 8 to 10 minutes; sprinkle with remaining cilantro. Serve hot or at room temperature; add salt to taste. Serves 6 to 8.

  5. Sunset Recipe Annual 1996


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