Chipsi Mayai

Ingredients

Serves

4

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+

Conversion

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Kachumbari

1 tomato, finely chopped

1/2 medium onion, finely chopped

1 red chili pepper, diced (optional)

1 tbsp chopped cilantro

2 tbsp freshly squeezed lemon juice

1/8 tsp paprika

1/8 tsp salt & pepper

Potato Chips (fries)

2 medium potatoes

oil for deep frying

Sautéed Veggies

1 tbsp vegetable oil

1/4 large onion, finely diced

1 bell pepper, diced

1-2 red or green chili's, diced (optional)

1 small tomato, diced

Omelette

6 egg

reserved sautéed veggies

salt & pepper to taste

1 tbsp vegetable oil

cooked potato chips (fries)

Amount Per Serving

326 Calories

Fat

22 g

Saturated fat

3.5 g

Sodium

400 mg

Sugar

5 g

Protein

12 g

Carbohydrate

20 g

Directions

Kachumbari

In a bowl, combine tomato, onion, chilli pepper (if using), cilantro, lemon juice, paprika, salt, and black pepper. Set aside until the omelette is ready.

Fried Potato Chips (Fries)

Wash and cut the potatoes into thin or slightly thicker French fries. Soak in water until ready to fry.
In a heavy bottomed pot, heat cooking oil to about 350°F (180°C).
In batches, carefully fry the potatoes in the hot oil until golden, crispy, and cooked throughout. This will take about 5 to 7 minutes depending on the thickness of the fries.
Remove from the oil and place on a paper towel-lined plate. Season the hot fries with salt to taste and set aside until ready to use.

Sautéed Veggies

In a non-stick frying pan over medium heat, add the oil and diced onions. Cook until onions are translucent and fragrant, about 2 to 3 minutes.
Add the bell pepper, and chilli pepper, if using; sauté for a minute. Add the diced tomatoes and salt; cook for an additional 2 minutes.
Place the sautéed veggies in a bowl and set aside until ready to use.

Omelette

In a bowl, whisk eggs with a fork. Stir in the sautéed veggies, cilantro, and a pinch each of salt and pepper.
In the same pan used to cook the veggies, over medium heat, add the oil.
Pour the eggs and veggies into the pan and reduce the heat. Tilt the pan around to make sure the egg mixture spreads evenly.
While the eggs are still runny, carefully place the cooked potato chips on top, spreading out evenly.
Cook until the top is just set, another minute or two. Place a plate on top of the pan. Flip the pan over to turn out the omelette onto the plate, then slide the omelette back into the frying pan so the cooked side is now on top and the side with the chips is on the bottom. Cook for another minute.
Place the chipsi mayai on a plate and top with Kachumbari. Serve hot on its own or with a side salad, if desired.

Notes

Recipe courtesy of and created for eggs.ca by Nadia Boachie. Nadia is the creative mind behind Travelandmunchies, a media platform where she explores the world through global recipes she makes in her kitchen. You can find her on Instagram, TikTok or her site, Travelandmunchies.

This omelette was invented in Dar es Salaam, the largest city and financial hub in Tanzania with a population of about 6 million people and many street food vendors. Chipsi Mayai has become a popular dish throughout the country, even available in the remote parts, and it is also made around the world.

Tips

Instead of frying the potatoes, you can bake them. In a bowl, toss the washed and cut potatoes with 2 tablespoons (30 mL) of oil and 1/2 teaspoon (2 mL) of salt. Place the potatoes on a parchment-lined baking sheet and bake in a preheated 450°F (230°C) oven until they turn golden underneath, about 15 to 20 minutes. Flip the potatoes, then bake for an additional 10 minutes until golden and crispy. Sprinkle with salt, if desired, and set aside until you are ready to add to the omelette.
Store-bought frozen French fries can be used instead of frying or baking the potatoes. Follow the package instructions to cook. Set aside until ready to add to the omelette.