Papeta par ida
5-6 cups diced boiled red potatoes
8 eggs, whisked
2-3 tbsp oil
1 tsp cumin seeds
5-6 kadipatta, washed and dried
2-3 hot green chiles, chopped
1 tbsp grated ginger
1/4 tsp turmeric powder
1/2 tbsp salt
1/4 cup chopped cilantro
1/2 tsp red chile powder
Lesson learned: use a saucepan that goes from stovetop to oven. Cooking on the stovetop, even with a lid on the saucepan, makes for a less moist dish as the eggs take a long time to set. Smaller quantities can be finished on the stovetop with no problems.
Preheat oven to 400F.
Heat the oil, on medium-high, in a large saucepan that can go from stovetop to oven. When it shimmers, add cumin seeds. Allow them to sizzle but take care not to burn them.
Turn the heat down, add green chiles and kadipatta. Cover with a splatter guard or lid to avoid a mess on your stove.
Add grated ginger and turmeric powder. Stir.
Add diced potatoes. I peeled half and left the other half unpeeled. Add 1 tsp salt. Mix gently without breaking up potatoes.
Sprinkle cilantro evenly over the surface.
Add remaining salt to whisked eggs. Pour evenly over potato mixture. Make “holes” in the mixture by separating the potatoes in several spots, to allow the whisked eggs to quickly get to the bottom of the pan. Cook on medium-high for 4-5 minutes or until the edges of the eggs look set. Sprinkle with red chile powder.
Transfer to your oven and bake for 8-10 minutes until eggs are cooked through. To check if they are cooked, cut a small slit in the center of the pan. If the eggs are still semi-solid or they run, bake for a few more minutes.
Cut into wedges or squares and serve with toast or flatbread or just like that.
I took this to a neighborhood brunch potluck with my pudina-adrak chai. I tried to get them to say papeta par ida. Some tried. Others just called it a spicy Indian frittata. They will learn.