Ingredients for Tunisia Potato Omelette Maacouda Bil Batata
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How to Make Tunisia Potato Omelette Maacouda Bil Batata
- Boil the 1 lb of peeled and cubed potatoes in salted water until tender (about 15-20 minutes). Drain well.
- While potatoes boil, heat 2 tablespoons of olive oil in a pan over medium heat. Add the 1 medium finely chopped onion and sauté until lightly browned (about 5 minutes).
- Stir in the 2 minced cloves of garlic and cook until fragrant (about 30 seconds).
- Return the drained potatoes to the saucepan.
- Over low heat, mash the potatoes thoroughly. Stir in the sautéed onions and garlic.
- Remove from heat and set aside to cool slightly.
- In a mixing bowl, whisk together the 6 large eggs, 1-2 teaspoons of harissa paste (adjust to your spice preference), 1 tablespoon of chopped fresh herbs (parsley and/or cilantro), salt, and freshly ground black pepper to taste.
- Gradually beat the egg mixture into the mashed potato mixture until well combined.
- Heat the remaining 2 tablespoons of olive oil in a large, heavy-bottomed frying pan over medium-low heat. Pour in the potato and egg mixture.
- Cook over very low heat for about 15-20 minutes, or until the bottom is set and golden brown. Do not stir.
- Carefully flip the omelette (this may require a large spatula and a bit of finesse).
- Cook the other side for another 5-7 minutes, or until golden brown and cooked through.
- Brown the top lightly under a hot broiler for 1-2 minutes, if desired. Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
8g
Fat
14g
Carbs
6g
