Chips and Egg Omelet (Chipsi Mayai) — Tanzanian Street-Food Classic

• 2large potatoes (250 g each, weighed after peeling; choose floury potatoes suitable for frying.)
• 4large eggs (Approximately 200 g without shells.)
• 750 mlsunflower oil (For deep-frying in a narrow saucepan; most remains after cooking. Nutrition estimates 40 g absorbed by the potatoes.)
• 3 gfine salt (Divide equally between the fried potatoes and beaten eggs.)
• 1large ripe tomato (Approximately 180 g; thinly sliced.)
• 1small red onion (Approximately 80 g after trimming; very thinly sliced.)
• 15 mlfresh lime juice
• 1fresh green chile (Approximately 5 g; stem removed and flesh finely chopped.)

Instructions

1. 1

   Cut the peeled potatoes into chips approximately 10 mm thick. Rinse under cold running water, drain thoroughly, and dry completely with a clean kitchen towel so they will not splatter when lowered into the oil.

2. 2

   Combine the tomato, red onion, lime juice, green chile, and 1 g salt in a bowl to make the kachumbari. Toss thoroughly and refrigerate while you prepare the omelets.

3. 3

   Pour the 750 ml sunflower oil into a deep, heavy saucepan approximately 16 cm across, ensuring the oil fills no more than halfway up the pan. Heat to 170°C, checking with a frying thermometer, and place a draining rack over a tray beside the stove.

4. 4

   Fry the potatoes in two batches for 8–11 minutes per batch, maintaining the oil between 165°C and 175°C. Stir gently to separate the chips and remove them when their centers are tender and their edges are lightly golden; drain on the rack and toss with 1.5 g salt.

5. 5

   Beat the eggs with the remaining 1.5 g omelet salt until the whites and yolks are fully combined. Divide the beaten eggs equally between two bowls, and divide the fried chips into two equal portions.

6. 6

   Heat 5 ml sunflower oil in a 20 cm nonstick frying pan over medium heat, then arrange one portion of chips in an even layer. Pour one portion of beaten egg over the chips and tilt the pan so the egg flows between them.

7. 7

   Cook over medium-low heat for 3–4 minutes, until the underside is golden and the edges are set. Slide the omelet onto a plate, cover it with the inverted pan, and carefully turn both together to return the omelet uncooked-side down; cook for another 1–2 minutes, until no liquid egg remains and the center reaches 71°C.

8. 8

   Transfer the first omelet to a serving plate and repeat with the remaining 5 ml oil, chips, and beaten eggs. Divide the kachumbari between the plates and serve immediately, keeping the salad beside rather than over the omelets to preserve their browned edges.