Prep 5 mins
Cook 15 mins
Mhemmer is a spicy potato omelet from Morocco that has Spanish roots. The word mhemmer literally means cooked until red meaning the golden look you get from cooking things hence the way this omelet looks when it comes out of the oven. This is great for brunch or just an afternoon snack. If you do not have an iron skillet use any pan that is oven proof. When I make this dish I use one egg per potato.
- 4 medium potatoes, boiled and peeled
- 4 eggs
- 1 teaspoon sea salt
- 1⁄2 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1⁄2 teaspoon ground coriander
- 1⁄4 cup fresh parsley, chopped
- 1 tablespoon olive oil
- 1. In a 10-inch iron skillet add olive oil and place on low heat on oven top. In a large mixing bowl add potatoes, eggs, salt, turmeric, cumin, paprika, coriander and parsley. Mix well smashing potatoes so they are not thick yet not all the way mashed. Pour mixture into hot skillet. Cover and cook cook for 12 minutes.
- 2. Place oven on broil and carefully place skillet under it until the top is golden approximately 5 minutes. Remove from heat, place on plate and cut into serving slices.
Well, this was interesting. I'd been wondering about this recipe for a while now. It came out drier than I would have thought, though that is not a problem. I hope I understood correctly - I cooked this first in an iron skillet over direct heat, low, and then in the oven to brown the top. The spice combination is not unknown to me, but I expected a somewhat different flavor. I suppose this is because of the different amounts of spices. I definitely wanted to eat this with catsup, or perhaps salsa, which I don't usually care to do with egg dishes. Everyone is different and used to different flavors. Thank you for giving me a chance to try this one out.