A New Recipe by Carmen and her Newton's Breakfast Crew-A Potato Dish from India( Photo Above)
My Congratulations to Carmen and her Breakfast Kitchen Crew for a Variation in Our Breakfast menu and her new recipe, Papeta par Edađź’š inspired by Indian spices. It was a little spicy but I loved it. Thank you, Carmen for trying to vary some of Newton's breakfast offerings.
In general the food in Newton's is great. The salads, soups and desserts are great. However, the main menu appears to be the same every other week, except on Special Holidays. Thus a little bit of variation in the menu will be highly appreciated and will add tremendously to our quality of Life here at THD.
In the past I have been suggesting in my blogs to have a monthly special dinners featuring ethnic dishes from all over the world. There are 193 countries in the world. There are only 12 months in a year. I would imagine it will not be too hard to have 12 dishes featured in our dinner menu, once a year. That is not asking too much. For as they say, Variety is the Spice of Life.
Here's the recipe of the Potato Dish that Carmen featured yesterday. Carmen said this was her first time to try the recipe. I love it! The dish reminds me of Macrine's (RIP) potato soufflé recipe, that I have enjoyed for a number of years. I have the dish without the eggs.
đź’š
The most amazing egg recipes in India are found in the Parsi community, but papeta par eda (eggs over potatoes) is hands-down my favorite. You can have it for breakfast, lunch, dinner or a snack. Sometimes it’s even prepared with potato chips instead of sliced potatoes! If you have any leftover cooked potatoes, you can reheat them in a small skillet and poach a fresh egg on top. Sprinkle with some more chopped cilantro and you have a delicious dish in minutes.
Directions
Special equipment:
a heavy skillet with a lid- Heat the oil in a large heavy skillet over medium-high heat. Add the onions and cook, stirring occasionally, until soft, 4 to 5 minutes. Add the ginger, chiles and garlic and cook, stirring occasionally, until the raw smell goes away, about 3 minutes.
- Add the butter, potatoes and 2 teaspoons salt and gently stir to combine. Lower the heat to medium and cook, occasionally gently turning over the potato and onion mixture from the bottom, until the potatoes are just cooked, but still firm, about 10 minutes. Some of the potatoes should have nice crispy edges and some of the onions should be caramelized.
- Add most of the cilantro (reserving some for garnish) and gently stir in. Adjust the salt to taste. Gently flatten out the mixture and make 6 evenly spaced nests in it using the back of a spoon. Crack an egg into each nest.
- Pour 2 tablespoons of water around the edge of the skillet. Cover the skillet, lower the heat to medium-low and cook until the egg whites are set and the yolks are still slightly wobbly, 8 to 10 minutes. (Open the lid and peek every few minutes to make sure the eggs are not getting overcooked.)
- Sprinkle with some salt and pepper and garnish with the remaining cilantro.
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