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Middle Eastern potato omelette

September 9, 2010
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I posted this a while ago without a photo, I think it deserves another go. In this one I added some mushrooms fried with garlic, a handful of feta and finely chopped parsley. All worth while additions.

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 (and I really like it with mushrooms and feta). 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 (or other potatoes that mash well)
  • 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)
  • 6 eggs, beaten
  • 1-2 tbsp harissa (or chili and garlic minced together)
  • Big squeeze of lemon
  • 5 mushrooms diced and fried with garlic
  • 60g of feta

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  harissa, a very generous squeeze of lem

on, the olives, herbs and the caramelized onion, the mushrooms, feta and all the other ingredients followed by a generous helping of salt and pepper.

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.

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