Ingredients
-
12
-
1
-
3
-
2
-
4
-
1
-
1/2
-
1/2
-
-
-
-
-
-
-
Directions
Potato Omelette (Maacouda Bil Batata), From North African Cooking by Hilaire Walden Serve it as a substantial snack, or a light lunch accompanied by a green salad It is good eaten cold as well as warm, and makes a wonderful picnic food See my Recipe#206852, Zaar gremlins gobbled up my first review! So here goes again! A really delicious omelette though I did make a few changes to meet personal taste preferences: zero tolerance of anything hot and spicy I’ve often made omelettes with diced raw potatoes, and dubbed them – rather inelegantly – chip omelettes, so I was intrigued with the mashed potatoes in this I made more mashed potato than I needed then, in a last minute decision to add some sliced mushrooms, ended up using considerably less than the specified amount of mashed potato And I must say that mashed potato in an omelette: YUMMY! In place of the harissa and cilantro (which I was out of) I added sage, rosemary and basil I’d placed some half dozen herbs on the kitchen bench and these were the three I ended up using And I did use the parsley The result was a truly scrumptious omelette, though to satisfy my curiosity, I will be making this again – with the correct ratio of potatoes and adding the egg to the potatoes rather than the potatoes to the egg, as I still rather wonder if this might not result in something more like a large potato cake than what we’d conventionally call an omelette Thanks for sharing this really interesting recipe, Engrossed I know that I’ll be playing with it again!, From North African Cooking by Hilaire Walden Serve it as a substantial snack, or a light lunch accompanied by a green salad It is good eaten cold as well as warm, and makes a wonderful picnic food See my Recipe#206852
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Steps
|
1
Done
|
Cook the Potatoes in a Pan of Boiling Water Until Tender. |
|
2
Done
|
Meanwhile, Heat 2 Tbsp Oil in a Frying Pan and Fry the Onion, Until Soft and Lightly Browned. |
|
3
Done
|
Stir in the Garlic and Cook, Stirring Until Fragrant. |
|
4
Done
|
Drain the Potatoes and Return to the Saucepan. |
|
5
Done
|
Over Low Heat, Mash the Potatoes, Then Stir in the Onions and Garlic. Remove from Heat. |
|
6
Done
|
in a Mixing Bowl, Lightly Wihisk the Eggs With the Harissa, Herbs and Salt. Gradually Beat the Egg Mixture Into the Potatoes. |
|
7
Done
|
Heat the Remaining Oil in a Large Heavy Frying Pan, Add the Egg and Potato Mixture and Cook Over a Very Low Heat Until the Bottom Has Set. |
|
8
Done
|
Brown the Top Under a Hot Broiler. |
