Having so much fun with my new Mini Uttapam pan! Sunday morning started with Egg N Potato skillet, a delicious kid friendly creation that had my kids jumping with glee! Mini omelettes topped with Crispy potato wafers served on hot buttered toast..Yummmmmmy!
Wash, peel and thinly slice potatoes. Finely chop onions, green chillies, peppers, mushrooms and dhania. Beat 3 eggs, add salt n pepper to taste.
Now heat mini uttapam pan and spray it lightly with oil. Arrange three slices of potatoes in each section of the pan. Season with salt n pepper.
Cook till the potatoes brown from the bottom and flip. Cook for a minute. Remove potatoes in a dish and keep aside.
Spray pan again with oil. Pour egg in each section. Top with chopped onions, peppers, mushrooms, green chillies and dhania. Add some grated cheese if u like.
Cook for 2 minutes on medium flame.
Once the mini omelettes are cooked from the bottom, and start to set from the sides. Place the browned potatoes on top.
A close-up pic…