Pakistani Aloo Anda Tomato Skillet with Flatbread

Cut the potatoes into 1/2-inch dice, leaving the thin skins on.

Place the potatoes, 1/2 teaspoon salt, and 1/3 cup water in the skillet. Cover and bring to a lively simmer over medium-high heat, about 2 minutes. Cook covered for 5 minutes. While the potatoes cook, finely chop the onion, core and dice the tomatoes, and whisk the eggs in the bowl until evenly blended.

Uncover the skillet. If water remains, cook for about 1 minute, stirring, until it has evaporated. Add the canola oil and onion. Cook over medium-high heat for 3 minutes, stirring occasionally. Stir in the cumin, turmeric, and garam masala; cook for 30 seconds, until fragrant.

Add the tomatoes and remaining 3/4 teaspoon salt. Cook over medium-high heat for 5 to 6 minutes, stirring frequently and lightly crushing the tomatoes, until saucy and the potatoes are fork-tender. During the final minute, stack the naan on the microwave-safe plate, cover with a damp paper towel, and microwave on high for 30 to 45 seconds, until warm and flexible.

Reduce the skillet heat to medium-low and pour the eggs evenly over the vegetables. Let them sit for 20 seconds, then fold the mixture slowly for 2 to 3 minutes, until the eggs form soft curds and no liquid egg remains. Remove from the heat and serve hot with the warm naan alongside for scooping.