Entree: Tanzania – Dar es Salaam & Coast – Chipsi Mayai (Tanzanian fried-potato omelette made with French fries and eggs)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1 lb (450 g) russet potatoes, peeled and cut into 1/4-inch (6 mm) matchsticks
- 4 tbsp (60 ml) vegetable oil for frying, plus extra as needed
- 1 medium onion, finely chopped
- 4 large eggs, approx. 50 g each
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley (optional)
- Ketchup or chili sauce for serving (optional)

Instructions

1. Rinse cut potatoes under cold water, then pat dry with a clean towel to remove excess starch.
2. Heat 3 tbsp (45 ml) vegetable oil in a large skillet over medium-high heat. Add potatoes in a single layer (work in batches if necessary) and fry, stirring occasionally, until golden and crisp, about 8–10 minutes. Add more oil if potatoes stick.
3. Use a slotted spoon to transfer fried potatoes to a plate lined with paper towels; season lightly with a pinch of salt.
4. In a bowl, beat the eggs with 1 tsp (6 g) salt, 1/2 tsp (1 g) pepper, and chopped cilantro or parsley if using. Stir in the fried potatoes and chopped onion until well combined.
5. Wipe the skillet clean, add 1 tbsp (15 ml) oil, and heat over medium. Pour the potato-egg mixture into the skillet, pressing down gently to form an even layer.
6. Cook undisturbed until the bottom is set and golden, about 6–8 minutes. Carefully flip the omelette using a large plate to invert, then slide it back into the skillet to cook the other side 4–6 minutes until fully set.
7. Slide onto a cutting board, cut into wedges, and serve hot with ketchup or chili sauce.