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Tanzanian chipsi mayai, a thick potato and egg omelet, served with tomato salad.

Tanzanian Chipsi Mayai

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A hearty Tanzanian potato and egg omelet with crisp edges, tender potatoes, and fresh kachumbari.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Tanzanian
Calories: 520
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Chipsi Mayai
  • 2 lb yellow potatoes peeled and cut into 1/2-inch sticks
  • 1/2 cup neutral cooking oil for frying
  • 8 large eggs lightly beaten
  • 1 medium yellow onion thinly sliced
  • 1 tsp fine salt divided
  • 1/2 tsp ground black pepper divided
Kachumbari
  • 2 medium ripe tomatoes diced
  • 1/2 medium red onion finely sliced
  • 1 small cucumber diced
  • 2 tbsp fresh lime juice
  • 2 tbsp fresh cilantro chopped

Equipment

  • Large nonstick skillet
  • Medium mixing bowl
  • Spatula
  • Chef's knife

Method
 

Fry the Potatoes:
  1. 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.
  2. 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:
  1. Whisk the eggs with the salt and pepper. Pour them over the potatoes and onion, gently spreading the potatoes into an even layer.
  2. 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:
  1. 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

Calories: 520kcalCarbohydrates: 49gProtein: 18gFat: 28gSaturated Fat: 5gCholesterol: 372mgSodium: 610mgFiber: 6gSugar: 6g

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.