Chipsi Mayai

Chipsi Mayai (Tanzanian Chips Omelette)

A beloved Tanzanian street-food staple: crisp fried chips bound into a thick, golden omelette in the pan, served hot with a fresh kachumbari salad of tomato, onion and chilli.

Prep

20 min

Cook

25 min

Total

45 min

Serves

4

Difficulty

Easy

Recipe ingredients

• •600 g (1 lb 5 oz) potatoes, floury variety such as Russet or King Edward, peeled and cut into chips
• •6 whole eggs
• •300 ml (10 fl oz) vegetable oil, for deep-frying the chips, plus 1 tbsp for the omelette pan
• •6 g (1 tsp) salt, divided, plus more to taste
• •2 whole tomatoes, for kachumbari, finely chopped
• •1 whole red onion, for kachumbari, finely sliced
• •1 whole green chilli, for kachumbari, finely sliced; adjust to taste
• •15 ml (1 tbsp) lime juice, for kachumbari; lemon juice works too
• •1 pinch black pepper, optional

Steps

1. 1 Rinse the cut chips under cold water to remove surface starch, then drain and pat completely dry with a kitchen towel - dry chips fry crispier.
2. 2 Heat the oil in a deep, heavy pan or fryer to 170°C (340°F). Fry the chips in batches for 4–5 minutes until pale and just cooked through. Lift out with a slotted spoon and drain on a rack. Increase the oil temperature to 190°C (375°F) and fry the chips a second time for 1–2 minutes until golden and crisp. Drain and season lightly with a pinch of salt.
3. 3 While the chips drain, make the kachumbari: combine the chopped tomato, sliced onion, green chilli and lime juice in a bowl. Season with a pinch of salt and toss. Set aside so the flavours meld.
4. 4 Beat the eggs with ½ tsp salt and a pinch of black pepper (if using) until evenly mixed but not frothy. Add the hot, drained chips and toss gently so every chip is coated in egg.
5. 5 Heat 1 tbsp oil in a 24–26 cm (9–10 inch) non-stick frying pan over medium heat. Pour in the chip-and-egg mixture and spread into an even layer. Cook undisturbed for 3–4 minutes until the underside is set and golden - lift an edge with a spatula to check.
6. 6 Slide the omelette onto a plate, invert the pan over it, then flip so the uncooked side faces down. Return to the pan and cook for a further 2–3 minutes until the egg is fully set with no liquid egg remaining (internal temperature should reach at least 75°C / 165°F).
7. 7 Slide onto a board, cut into wedges like a pizza, and serve immediately with a generous spoonful of kachumbari alongside.