Sunday, 25 December 2011

Libyan Egg Potato Omelet

Libyan Egg Potato Omelet


3 potatoes, sliced and cut into small squares
4 eggs
3 cloves of garlic, crushed
2 tablespoons  of flour
1 teaspoon of salt
1/2 teaspoon of cumin
1/4 teaspoon cayenne pepper, turmeric, 5 spice & black pepper
fresh parsley, chopped

Peel, wash & slice potatoes into small, thin squares

Fry potatoes in hot vegetable oil until cooked & golden

Crack eggs into a medium sized bowl

Beat eggs with a whisk or a fork

Add the flour & mix well

Add the spices & mix well

Add fresh parsley & crushed garlic

Beat well

Remove potatoes from oil

Drain in a strainer

Pour some olive oil in a pan

Evenly spread the potatoes around the pan

Pour the egg mixture on top of the potatoes

Evenly spread the mixture to the edge of the pan

Lift the edge of the omelet to see if it has set underneath

Take a large plate and place it over the pan

Flip the pan over onto the plate

Slide the omelet back into the pan

Cook a little while longer, just until set

Take your serving plate & flip the omelet onto the plate

Serve with fresh bread & harissa (hot pepper paste)


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