Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      large         onion -- chopped (1/2 lb.)
   2      tablespoons   minced fresh hot green chilies*
   4      large         garlic cloves -- minced or pressed
   3      tablespoons   minced fresh ginger
     1/2  teaspoon      ground turmeric
     1/4  cup           salad oil
   6      medium        thin-skinned potatoes -- (about 2 1/4 lb.
                        -- total)
   4      large         eggs -- separated, up to 6
     1/4  cup           coarsely chopped fresh cilantro -- (coriander)
                        salt

Preparation:

* Asian, serrano, or jalapeno You'll need a 1 0- to 12-inch frying pan (nonstick, if possible) with a snug-fitting domed lid. In the pan over medium-high heat, frequently stir onion, chilies, garlic, ginger, and turmeric in oil until onion is limp, 8 to 10 minutes. Peel potatoes, quarter lengthwise, and slice crosswise 1/4 inch thick. Add to onion and stir often, uncovered, until potatoes are tender to bite, about 15 minutes. If potatoes stick, loosen with a little water and cook until water evaporates. Shortly before potatoes are done, beat egg whites with a mixer until stiff, moist peaks form. Beat yolks separately just to blend; fold into whites. Stir most of the cilantro into potato mixture. Spoon eggs onto potatoes; pour 2 tablespoons water into pan at the edge. Cover and cook over medium heat until souffl‚ springs back when gently pressed in the center, 8 to 10 minutes; sprinkle with remaining cilantro. Serve hot or at room temperature; add salt to taste