5 from 45 votes
The Best Chips Mayai Recipe
Chips Mayai combines fried or baked potato chips with sautéed vegetables like onions, tomatoes, and bell peppers, then topped with an egg omelette cooked over the mixture. This Kenyan dish offers a hearty textural contrast between crispy potatoes and soft omelette, seasoned with salt and optional chili for heat.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
2
Calories:
746 kcal
Course:
Breakfast, Lunch, Dinner, Brunch
Cuisine:
African
Ingredients
- 1 onion finely diced, medium-sized, yellow or red
- 1 tomato (scoop out the seeds and use the fleshy part only)
- 4 egg large
- 2 salt one pinch of salt to season the chips and the other one for the eggs eggs, pinches
- ½ bell pepper (finely diced
- 4 potato to make the chips or fries, medium-sized, waxy
- Coriander chopped
- 1 chilli finely sliced, green or red, optional
- 1 cup neutral cooking oil set aside three tablespoons to fry the vegetables, and to cook the omelette, generic cooking oil
Instructions
- Peel and wash the potatoes then slice them into French fries or chips. Heat cooking oil in a medium-sized pot or pan (allow it to heat up to about 180 degrees C so approximately 350 degrees F).
- Fry the potatoes in batches until cooked through. Use a fork to pick one chip and check whether it is tender. For a healthier version, bake or air fry your chips. Once cooked, set aside on a plate lined with a paper towel and season with a pinch of salt.
- Heat a non-stick pan over medium heat. Add two tablespoons of cooking oil and use a brush or spoon to spread it out. Next, stir in the diced onion and cook until soft and fragrant (this will take about 3 minutes).
- Add the tomatoes and salt, stir, then cook until soft, for about two minutes. Once the tomatoes have softened up, stir in the bell pepper, and cook for a further 1 minute. Next, transfer the now cooked vegetables from the frying pan into a bowl and set them aside.
- Meanwhile, return the same pan you had used to fry the vegetables to the stovetop or jiko, and set it under medium heat. Next, drizzle one tablespoon of oil and allow it to heat. Proceed to break the eggs into the bowl with the previously cooked vegetables, add a pinch of salt, and use a fork or whisk to beat until well incorporated.
- Pour the egg-vegetable mixture into the pan then tilt the pan so the egg mixture spreads evenly. Reduce the heat and use a spatula or fork to swirl the runny bits of the egg as it cooks.
- While the eggs are still slightly runny in the middle, carefully lay the chips on top, making sure to spread evenly. Allow to cook for a further one minute or until the top is no longer runny. Invert a large plate over the pan and carefully turn the omelet to the plate, so the cooked side is now at the top.
- Use the plate to carefully slide the chips mayai back into the pan, with the uncooked side now at the bottom. Cook for a further minute or, until completely set.
- Finally, top the omelette with chopped coriander and chilli (optional) then slide onto your serving plate. Serve this chips mayai warm, with a side salad.
Cup of Yum
Notes
- Baking or air frying potatoes is a healthier alternative to deep frying for this dish.
- Par-boiling potatoes before frying reduces oil absorption and cooking time.
- Add finely chopped green or red chilies for extra heat.
- Incorporate spices like garam masala, black pepper, or paprika to enhance flavor.
Nutrition Information
Calories
746kcal
(37%)
Carbohydrates
69g
(23%)
Protein
19g
(38%)
Fat
45g
(69%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
6g
(35%)
Monounsaturated Fat
30g
(150%)
Trans Fat
1g
(50%)
Cholesterol
327mg
(109%)
Sodium
153mg
(6%)
Potassium
1842mg
(39%)
Fiber
10g
(40%)
Sugar
8g
(16%)
Vitamin A
1927IU
(39%)
Vitamin C
118mg
(131%)
Calcium
111mg
(11%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 2 Serving
Amount Per Serving
Calories 746
% Daily Value*
| Calories | 746kcal | 37% |
| Carbohydrates | 69g | 23% |
| Protein | 19g | 38% |
| Fat | 45g | 69% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 30g | 150% |
| Trans Fat | 1g | 50% |
| Cholesterol | 327mg | 109% |
| Sodium | 153mg | 6% |
| Potassium | 1842mg | 39% |
| Fiber | 10g | 40% |
| Sugar | 8g | 16% |
| Vitamin A | 1927IU | 39% |
| Vitamin C | 118mg | 131% |
| Calcium | 111mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.