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Middle Eastern potato omelette… more than just an omelette

October 20, 2009

This is somewhere between an omlette and a frittata, with a Middle Eastern twist. The idea of an omlette of mashed potato really appealed to me. Usually I don’t think there’s much more to it than that, but some people add mint and olives (see here). I think it really needs the harissa, lemon and a few big handfuls of herbs to make it flavorsome. Also, you’ll need to be very generous with the salt and pepper.  I have a large (6 person) tagine which I cook this in so I double the recipe.

You’ll need

  • 500g dutch cream potatoes peeled
  • 2 onions finely sliced
  • olive oil
  • 1/2 cup marinated black olives chopped
  • a few handfuls of fresh mint, coriander, oregano and/or  parsley (finely chopped)
  • 7 eggs, beaten
  • harissa
  • Big squeeze of lemon

To cook

Preheat the oven to 180-200 degrees.

Caramelize the onions over low heat (around 25mins) . While this is cooking, boil the potatoes.

Once the potatoes are done, mash them with salt, pepper, a little butter and milk until they’re very light and fluffy.

In a separate bowl, beat the eggs up with a around 100ml of milk. Once beaten, gradually beat the potato into the egg (make sure you use a really big bowl). Add in a generous amount of salt and pepper. Once it’s combined (try to get rid of any lumps) add in 1-2 teaspoons of harissa, a very generous squeeze of lemon, the olives, herbs and the caramelized onion. You could also add some grilled eggplant or maybe some feta.

Once all the ingredients are mixed in, place the mixture in a large (oiled) saucepan. I use a tagine without the lid, which works really well. It takes around 25 minutes to cook. It should go quite fluffy and golden on top.

4 Comments leave one →
  1. July 5, 2010 11:50 am

    Nice to see you back and Soupurb up and running. It is a great website and I have tried some recipes – just downloaded Sambusek as my granddaughter has told me she like spinach and feta pastries so I looked up your site and found a recipe. Thank you. Some recipes I cannot make as the ingredients are not available locally.

    • September 4, 2010 11:12 am

      Gemma – do you cook it on the stove top or the oven? I do not have a tagging but have enough earthenware cooking dishes.

      • September 4, 2010 11:17 am

        In the oven at around 180 works well

      • September 4, 2010 11:18 am

        Also, I recommend a adding some fetta or even some fried mushrooms

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