Aloo Omlate: Indian Egg and Potato Cake
To introduce our recipe today we have a well loved Yiddish folk song to share…
Zuntik bulbes, montik bulbes, (Sunday potatoes, Monday potatoes)
Dinstik un mitvokh bulbes, (Tuesday potatoes, Wednesday potatoes)
Donershtik un fraytik bulbes. (Thursday and Friday potatoes)
Shabes in a novene a bulbe-kugele! (But on the Shabbes for a change, potato kugel!)
Zuntik vayter bulbes! (Sunday once again potatoes)….
It goes on, but you get the gist. I love it because it sums up how I feel sometimes in the winter when attempting to eat seasonally. At some point it all feels like potatoes (ok, to be fair, root vegetables). If I were to write a song like this to sum up my winter food blahs it would go something like this…
Sunday mashed potatoes, Monday sweet potatoes
Tuesday potato soup, Wednesday potato gratin,
Thursday baked potato, Friday hash browns,
But on Saturday for a change, Indian Egg and Potato Cake!
Indian Egg and Potato Cake (Adapted from Madhur Jaffrey’s World Vegetarian)
One cake serves 6 as a side
2 large potatoes
1 medium onion, peeled and finely chopped
1 garlic clove, minced
5 Tbs olive oil
4 large eggs, lightly beaten
1/2 cup chives, finely chopped
1 Tbs whole mustard seeds
2 tsp fresh ginger, minced
5 Tbs cilantro, chopped
1 jalepeno pepper, minced
1/4 cup parmesan, finely grated
First, cover your potatoes with water and boil them until soft. When cooked through, remove them from the water and peel them while still hot (we recommend holding the potato with a fork while using a second fork to peel the skin off).
While your potatoes are boiling, heat 2 tablespoons of your oil in a medium frying pan over medium high heat. When hot, add your mustard seeds and allow them to cook until they begin to pop, then add your onion, garlic, jalepeno and ginger. Fry the mixture, stirring often, until your onion and garlic are golden. Remove from the heat and set aside.
Now return to your peeled potatoes and mash them well, then season with salt and pepper. Stir in your beaten eggs, onion and spices mixture, cilantro, and all but one tablespoon of your chives, mixing to combine.
Add your remaining oil to a cast iron skillet or 8″ oven safe fry pan over medium heat. Once the oil is hot, pour in your egg and potato mixture and turn down the heat to low (you will notice the olive oil will come up the sides of the mixture and some may settle on top, that’s fine). Cook for 15 minutes. While cooking, preheat your broiler. After 15 minutes on the stovetop, place your skillet in the broiler for a minute or two to set up the top. Now the tricky part – flip your cake over by inverting it onto a plate and then sliding it back into the skillet. Return your skillet to the stovetop, sprinkle the parmesan cheese evenly over the top, and cook your cake another 5 minutes on low heat. Finally, remove your cake from the skillet either by sliding it out (works best if your using a non-stick skillet) or by inverting it onto a plate (works best for cast iron).
Sprinkle with your remaining chives prior to serving.