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Vegetarian, Africa and overseas

Chipsi mayai with kachumbari

Chipsi mayai is a thick omelet loaded with fries, served with kachumbari, a fresh salad of tomatoes, cucumber, and red onion. This recipe for 4 takes 40 minutes, rates easy, and costs about €1.60 per serving. The trick is pouring the eggs over sizzling hot fries so the omelet sets fast and stays soft inside.

Tonight, the favorite street food of Dar es Salaam, chipsi mayai, a thick omelet packed with fries, with a fresh kachumbari on the side.

Chipsi mayai with kachumbari
Total time
40 min
Difficulty
Easy
Cost per person
€1.60
Calories per person
620 kcalcalculated by Kiloach, your weight coach
Season
Summer, Fall, Spring
The kids
They generally like it

Chipsi mayai takes the simple idea of cooking fries right into an omelet, giving you something crisp at the edges and tender at the center. The potatoes make it filling, while the eggs bind everything into a golden disc you slice up like a pie. The kachumbari, cool and tangy with tomato, cucumber, and red onion, wakes up every bite.

It's an easy pick for a weeknight when you want something hearty without much fuss. Kids love finding fries tucked inside their omelet, and the kachumbari is easy to tweak if someone prefers it without raw onion. Mon Chou likes this dish for how generous and uncomplicated it is, equally good for a quick dinner or a lazy Sunday night.

The ingredients

4 people

Fruits and vegetables

  • Potatoes 800 g
  • Tomatoes 3
  • Red onion 1
  • Cucumber 1
  • Lime 1
  • Cilantro 8 sprigs

Dairy

  • Eggs 8

Pantry

  • Sunflower oiloften in the pantry 8 tbsp
  • Saltoften in the pantry 2 pinch
  • Pepperoften in the pantry 1 pinch

Allergens Eggs

The step by step recipe

  1. Peel the potatoes, cut them into thin fries, and dry them well with a kitchen towel.

    Really dry fries won't make the oil splatter.

  2. Fry them in batches in 5 tablespoons of hot oil until tender and golden. 20 min

    Stir occasionally so they don't stick together.

  3. Make the kachumbari by mixing diced tomatoes and cucumber, thinly sliced red onion, chopped cilantro, lime juice, and salt.

    Toss it together right before serving to keep the crunch.

  4. Beat the eggs with salt and pepper, pour half over the hot fries in a large nonstick skillet, and let it set. 6 min

    Lift the edge with a spatula to let the raw egg run underneath.

  5. Flip the omelet using a plate, brown the other side, then repeat with the rest, and serve with the kachumbari. 6 min

    Cut it into wedges like a pie, it's easier to serve that way.

Our tips to get it right

  • Cut the fries thin and even so they all cook through at the same time, with no hard centers.
  • Use a nonstick skillet wide enough that the omelet forms a thick but not overly tall layer, it'll cook more evenly that way.
  • If you don't have a plate big enough to flip the whole omelet at once, cut it into two halves in the pan before flipping.

The variations

  • Swap the sunflower oil for peanut oil, it adds a slightly toasted flavor that pairs well with the fries.
  • Stir cooked peas or corn into the egg mixture for a more colorful version, kids like spotting the vegetables inside.
  • To save time, use frozen oven fries instead of homemade ones, the result still works well.

What to serve it with

  • Bread or chapati for scooping
  • Spiced chai tea
  • Lime water

Storage

Chipsi mayai keeps for 2 days in the fridge in a sealed container, though it loses some of its crispness. Reheat the wedges in a skillet over low heat rather than in the microwave to bring the fries back to life. Kachumbari doesn't keep well, so make it right before serving.

Questions about this dish

Can you make the kachumbari ahead of time?

It's best mixed right before serving, since salt draws water out of the tomatoes and cucumber. You can chop the vegetables ahead and toss them together at the last minute.

How do you keep the omelet from sticking to the pan?

Use a hot nonstick skillet with a generous amount of oil from frying the potatoes. The leftover oil in the pan helps the omelet slide out easily later.

Can you use regular lemon instead of lime?

Yes, lemon works fine in the kachumbari, it just gives a slightly less fragrant tang. Adjust the amount to taste.

Is chipsi mayai served hot or cold?

It's traditionally served hot, straight from the pan, to contrast with the cool kachumbari. It's still good cold, but it loses some of its softness.

How long does it take to make a chipsi mayai with kachumbari?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a chipsi mayai with kachumbari?

About 620 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a chipsi mayai with kachumbari cost?

About €1.60 per serving, or €6.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains eggs. Always check the labels of the products you buy.

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