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MAACOUDA BIL BATATA (POTATO OMELETTE)
(North Africa)
350 g / 12 oz potatoes, chopped
1 Spanish onion, chopped
3 Tbsp olive oil
2 garlic cloves, chopped
4 eggs
1 tsp Harissa
1 bunch of mixed coriander and parsley, finely chopped
salt
Cook the potatoes in a pan of boiling water until tender. Meanwhile,
heat 2 Tbsp oil in a frying pan and fry the onion, until soft and
lightly browned. Stir in the garlic and cook, stirring, until
fragrant.
Drain the potatoes and return to the saucepan. Over a low heat,
mash the potatoes, then stir in the onions and garlic. Remove from
the heat. In a mixing bowl, lightly whisk the eggs with the Harissa,
herbs and salt. Gradually beat the egg mixture into the potatoes.
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. Brown the top under a hot grill.
Serves 4.
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Potato Omelet