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Loading...Chips Mayai is a beloved Tanzanian street food that transforms crispy french fries into a hearty, satisfying omelette. Golden fried potatoes are layered into a fluffy egg mixture studded with onion, tomato, and bell pepper, then cooked until set and golden on both sides. Served hot with ketchup or pili pili chili sauce, it is the ultimate comfort food found on every corner of Dar es Salaam.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 470 kcalCalories
- 28 gFat
- 6 gSaturated Fat
- 42 gCarbs
- 4 gFiber
- 3 gSugar
- 15 gProtein
- 420 mgSodium
- 780 mgPotassium
- 70 mgCalcium
- 3 mgIron
- 22 mgVitamin C
- 280 mcgVitamin A
Ingredients
For the chips
- 2 large russet potatoes (about 1.5 lbs), peeled and cut into 1/4-inch sticks
- 4 cups vegetable oil, for deep frying
- 1 tsp salt, plus more to season
For the omelette
- 6 large eggs
- 1 medium yellow onion, finely chopped
- 1 medium tomato, finely diced
- 1 small green bell pepper, finely chopped
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp vegetable oil
For serving
- Ketchup or homemade pili pili chili sauce
- Lemon wedges, optional
Directions
- Soak the potato sticks in cold water for 10 minutes to remove excess starch, then drain thoroughly and pat dry with paper towels.
- Heat 4 cups of vegetable oil in a deep heavy-bottomed pan or fryer to 350°F (175°C). Fry the potatoes in small batches for 5-6 minutes until golden and crisp. Remove with a slotted spoon, drain on paper towels, and season immediately with salt.
- In a large bowl, whisk the eggs with salt and pepper until smooth and slightly frothy. Stir in the chopped onion, tomato, and green bell pepper.
- Heat 2 tbsp oil in a 10-inch non-stick skillet over medium heat. Spread the fried chips evenly across the pan in a single layer, pressing them gently into the oil.
- Pour the seasoned egg mixture evenly over the chips so every fry is coated. Cook undisturbed for 3-4 minutes until the bottom is golden brown and the eggs are nearly set on top.
- Using a large spatula, carefully flip the omelette (or fold it in half) and cook another 2-3 minutes until the eggs are fully set and both sides are golden.
- Slide the omelette onto a cutting board, rest for 1 minute, then slice into 4 wedges. Serve immediately with ketchup, pili pili sauce, or a squeeze of lemon.
Cook’s Notes
- For extra crispy chips, double-fry: first at 325°F for 5 minutes, rest 10 minutes, then fry again at 375°F until deeply golden.
- Pre-frozen straight-cut french fries (about 4 cups) work as a shortcut—just bake or fry them according to the package before adding to the eggs.
- Make sure the chips are well-drained and not greasy before mixing with the eggs, or the omelette will turn soggy.
- Add cooked diced sausage, bacon, or leftover beef to make the omelette even more filling.
- For a traditional Swahili coastal version, stir a pinch of ground cumin and a spoonful of coconut milk into the egg mixture.
