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09 January 2013,01:24 by

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This irresistible omelette of potato, peas, and corn is another popular contribution by the Parsees known to them as poro. Parsee cuisine offers some unique flavours, which appeal-to both Eastern and Western palates.
Serves :

Preparation Method :

  • Heat the oil in a karahi, wok, or omelette pan, and add the onion, cumin, garlic, chillies, coriander, tomato, potato, peas, and corn. Mix well.
  • Cook over medium heat, stirring, for 5 minutes, until the potato and tomato are almost tender. Season well.
  • Preheat the grill (broiler) to high. Increase the heat under the pan and pour in the beaten eggs.
  • Reduce the heat, cover, and cook until the bottom layer is brown.
  • Turn the omelette over and sprinkle with the grated cheese.
  • Place under the hot grill and cook until the egg sets and the cheese melts.
  • Garnish the omelette with sprigs of coriander and serve with salad for a light lunch.


  • 2 tablespoons Cooking oil
  • 1 onion, finely chopped
  • ½ teaspoon ground cumin
  • 1 garlic clove, crushed
  • 1 or 2 fresh green chillies, finely chopped
  • A few coriander (cilantro) sprigs, chopped, plus extra, to garnish
  • 1 firm tomato, chopped
  • 1 small potato, cubed and boiled
  • 25 grams cooked peas
  • 25 grams cooked corn, or drained canned corn
  • 2 eggs, beaten
  • 25 grams grated Cheddar cheese or Monterey Jack
  • Salt and ground black pepper


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