The Best Chips Mayai Recipe
Learn how to make chips mayai (Swahili for french fries and egg) with this easy East African recipe.
Servings 2
Calories 746kcal
Equipment
- 10 inch non-stick frying pan
- mixing bowl - to whisk the eggs
- two large plates - to serve and to flip the chips mayai during cooking.
Ingredients
- 1 medium-sized yellow or red onion (finely diced)
- 1 tomato (scoop out the seeds and use the fleshy part only)
- 4 eggs large
- 2 pinches of salt (one pinch of salt to season the chips and the other one for the eggs eggs)
- ½ bell pepper (finely diced
- 4 medium-sized waxy potatoes to make the chips or fries
- chopped coriander
- 1 green or red chilli - optional (finely sliced)
- 1 cup cooking oil (set aside three tablespoons to fry the vegetables, and to cook the omelette)
Instructions
- Peel and wash the potatoes then slice them into French fries or chips. Heat cooking oil in a medium-sized pot or pan (allow it to heat up to about 180 degrees C so approximately 350 degrees F).1 cup cooking oil
- Fry the potatoes in batches until cooked through. Use a fork to pick one chip and check whether it is tender. For a healthier version, bake or air fry your chips. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.4 medium-sized waxy potatoes, 2 pinches of salt
- Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil and use a brush or spoon to spread it out. Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes).1 medium-sized yellow or red onion
- Add the tomatoes and salt, stir, then cook until soft, for about two minutes. Once the tomatoes have softened up, stir in the bell pepper, and cook for a further 1 minute. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.1 tomato , 2 pinches of salt, ½ bell pepper
- Meanwhile, return the same pan you had used to fry the vegetables to the stovetop or jiko, and set it under medium heat. Next, drizzle one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, add a pinch of salt, and use a fork or whisk to beat until well incorporated.
- Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.4 eggs
- While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly. Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
- Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
- Finally, top the omelette with chopped coriander and chilli (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.chopped coriander, 1 green or red chilli - optional
Notes
- Make this recipe healthier by baking or air frying your potatoes instead of deep-frying them. You can also par-boil them for about 5-10 minutes first. That way, you will end up requiring way less fat than you would if you were to deep fry the chips directly.
- Stir in one or two extra finely chopped chillis if you like it spicy.
- Add in your favourite spices such as garam masala, black pepper, or ground paprika for a deeper flavour dimension.
Nutrition
Calories: 746kcal | Carbohydrates: 69g | Protein: 19g | Fat: 45g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 327mg | Sodium: 153mg | Potassium: 1842mg | Fiber: 10g | Sugar: 8g | Vitamin A: 1927IU | Vitamin C: 118mg | Calcium: 111mg | Iron: 5mg