Eggs on Potatoes (Eeda Batata Par)

Name: Eggs on Potatoes (Eeda Batata Par)
Ingredients: 1/2 pound Potatoes (Large, good quality potatoes. Originally '1/2 seer'.); 1 teaspoon Salt (Heaping teaspoon, for soaking water.); 1/4 pound Onions (Originally '1/4 seer' (pasher).); 1 cup Ghee (For deep frying. Originally '1/2 seer'. Can substitute with vegetable oil.); 3 whole Eggs (Large eggs.); 2 cups Water (Cold water, enough to submerge potatoes for soaking.)

A beloved Parsi classic, this dish transforms simple ingredients into a decadent meal featuring crispy potato wafers topped with perfectly steamed eggs. The potatoes are sliced thin, soaked to ensure crispness, and fried in ghee alongside caramelized onions to create a savory, crunchy base. The eggs are then cooked directly on top of this golden bed, allowing the rich yolks to sauce the crisp potatoes in every bite.

Ingredients

1/2 pound Potatoes (Large, good quality potatoes. Originally '1/2 seer'.)
1 teaspoon Salt (Heaping teaspoon, for soaking water.)
1/4 pound Onions (Originally '1/4 seer' (pasher).)
1 cup Ghee (For deep frying. Originally '1/2 seer'. Can substitute with vegetable oil.)
3 whole Eggs (Large eggs.)
2 cups Water (Cold water, enough to submerge potatoes for soaking.)

Instructions

1Peel the potatoes and slice them into thin wafers (chips). Dissolve the heaping teaspoon of salt in enough cold water to fully submerge the potatoes. Add the potato wafers to the salted water and let them soak for 30 minutes.
2While the potatoes are soaking, peel the onions and slice them very finely (like thin vermicelli or 'sev').
3Remove the potato wafers from the water, wash them clean, and dry them thoroughly with a cloth. Heat the ghee in a kadhai (wok) or deep pan over a slow fire. When the ghee is smoking hot, add the wafers. Do not stir frequently at first to avoid breaking them. Once they firm up slightly, turn them carefully. Fry until they are pale white but crisp and cooked through. Remove from the ghee and drain.
4In the same hot ghee, fry the sliced onions until they are almond-colored (golden brown) and crisp. Remove and drain.
5In a wide skillet or frying pan, spread the fried wafers in an even layer. Sprinkle the fried onions evenly over the top (do not mix them into the bottom or they may burn). Drizzle a generous amount of the hot ghee from the frying pan over the mixture. Crack the three eggs carefully over the potato-onion bed (keeping yolks whole or beaten as preferred). Cover the pan and cook on low heat until the egg whites are set and yolks are cooked to your liking.