Dosa-Inspired Potato Omelet

This is all delicate crisp crust and fluffy center, and the potatoes are spicy and turn a lovely yellow. I will definitely make this again (though perhaps with three eggs).

Dosa-Inspired Potato Omelet

2 medium-sized red potatoes, in large dice
1 tblsp butter plus more as necessary
2 eggs, separated
1/2 tsp fennel seeds
1 tsp cumin
1/2 tsp black pepper
good pinch cayenne pepper
good pinch turmeric
1 tblsp brown mustard (or mustard seeds if you have them)
salt to taste

In a saucepan, melt the butter over medium heat. When hot, add the spices (except mustard, but do include mustard seeds if using) and fry about 40 seconds. Add the potatoes and mustard. Cook, covered, over medium heat, stirring and turning regularly, until nearly tender (about 15 minutes). Turn off the heat but keep warm.

In a large bowl, beat the egg whites just until they hold a firm peak. In another bowl, beat the yolks until lemon-yellow. Gently fold the yolks and whites together.

Spoon the eggs over the potatoes in the pan, being sure that all the potatoes are covered. Cook, covered, on medium heat until the tops of the eggs are nearly dry, about 10 minutes. Lift out of the pan with a spatula. Slice the omelet in half, and place on half atop the other so that there is a crisp crust on top but the inside is soft and fluffy. Cut in half and serve immediately.

Serves 2 with a green salad and bread, or 1 on its own.