Potato Mamoosa

Preparation info
  • Serves


    • Difficulty


Appears in
The Gate Easy Vegetarian Cookbook

By Adrian Daniel and Michael Daniel

Published 2007

  • About

This simple and quick-to-prepare dish – a spicy scrambled egg with tomatoes and potato – is another one of our favourites, almost the perfect brunch. We love to eat mamoosa with warm pitta bread and Apple and Coriander Chutney, or any other chilli sauce we may have.


  • olive oil 2 tbsp
  • green chillies 2, finely chopped
  • turmeric


  1. Heat the olive oil in a lidded frying pan, then add the chilli and turmeric, followed quickly by the chopped onion. Cook the onion on a medium heat for 3–4 minutes until translucent.
  2. Add the diced potato and stir well for 3–4 minutes. Cover the pan, reduce the heat to low, and continue to cook for a further 10 minutes.
  3. Add the chopped tomatoes, cover, an