Chipsi mayai is a beloved Tanzanian street-food omelet made by folding crisp fried potatoes into seasoned eggs.
Cook the potatoes until tender and lightly browned, then let the egg set slowly so the omelet holds together while staying soft inside.
Use a well-seasoned nonstick or cast-iron skillet and let the first side set before attempting to turn the omelet.
Serving Suggestions
Serve hot with kachumbari, extra lime, and a little pili pili sauce if you like more heat.
Recipe Notes
The potatoes can be fried a few hours ahead and rewarmed briefly before adding the eggs; the omelet is best eaten fresh.
Tanzanian Chipsi Mayai
A hearty Tanzanian potato and egg omelet with crisp edges, tender potatoes, and fresh kachumbari.
Ingredients
Equipment
Method
Fry the Potatoes:
- Heat the oil in a large skillet over medium heat. Add the potatoes and fry, turning occasionally, until tender and golden in places, 15 to 18 minutes.
- Transfer most of the oil to a heatproof bowl, leaving about 2 tablespoons in the skillet. Add the onion and cook for 3 minutes until softened.
Set the Omelet:
- Whisk the eggs with the salt and pepper. Pour them over the potatoes and onion, gently spreading the potatoes into an even layer.
- Cook over medium-low heat until the bottom is set and the top is mostly firm, 6 to 8 minutes. Slide the omelet onto a plate, invert it back into the skillet, and cook 2 to 3 minutes more.
Make the Salad and Serve:
- Toss the tomatoes, red onion, cucumber, lime juice, and cilantro in a bowl. Cut the chipsi mayai into wedges and serve hot with the kachumbari.
Nutrition
Notes
- Do not overcrowd the skillet while frying the potatoes; work in two batches if needed.
- Refrigerate leftovers for up to two days and reheat gently in a covered skillet.
