Preparation / Directions:
* 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
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