Ingredients
Equipment
Method
Prep
- Rinse and peel the potatoes. Pat them dry. Slice them thinly and evenly with a knife about 1/4 to 1/2 inch thick in circles. The thinner the better. Further, place the potatoes in 2 cups water with 1/4 tsp salt for 5 to 10 minutes to remove the starch.
- When you are ready to cook, discard the water.
Cook
- In a small skillet/non stick pan, either round or rectangular add in ghee on low heat.
- When the ghee is hot, add in the potatoes in a single layer. Make sure the pan is full with potatoes. Cover and cook on low heat for 5 to 8 minutes. Furthermore, flip the potatoes gently without breaking them. Then break eggs in the pan and place them evenly on the top of the potatoes.
- Season with 1/2 tsp salt, 1 tsp Kashmiri chili powder and 1/2 tsp chaat masala. Make sure the spices and salt are evenly distributed across the eggs. Cover with a lid, and cook for another 5 minutes on low heat.
- After 5 minutes, open the pan and add in shredded cheese and chopped cilantro. Cover and cook on low heat until the eggs are cooked. Enjoy for breakfast.