Prep 15 mins
Cook 15 mins
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 Hreesa/Harissa (Red Pepper Spice)
- 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
- 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 low heat, mash the potatoes, then stir in the onions and garlic. Remove from heat.
- In a mixing bowl, lightly wihisk 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 broiler.
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!