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Potato Omelette Maacouda Bil Batata

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Ingredients

Adjust Servings:
12 ounces potatoes, chopped
1 red onion, chopped
3 tablespoons olive oil
2 garlic cloves, chopped
4 eggs
1 teaspoon harissa (hreesa/harissa (red pepper spice))
1/2 bunch cilantro, minced
1/2 bunch parsley, minced
salt, to taste

Nutritional information

243.6
Calories
137 g
Calories From Fat
15.2 g
Total Fat
3 g
Saturated Fat
211.5 mg
Cholesterol
78.8 mg
Sodium
18.7 g
Carbs
2.4 g
Dietary Fiber
2.3 g
Sugars
8.5 g
Protein
180g
Serving Size

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Potato Omelette Maacouda Bil Batata

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    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!

    • 50 min
    • Serves 4
    • Easy

    Ingredients

    Directions

    Share

    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.

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    Silas Martinez

    Pizza perfectionist crafting crispy crusts and gooey cheese for savory satisfaction.

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