Bata bil Beyd
(Potato and Egg Omelette) Recipe
Origin: Algeria Period: Traditional
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Ingredients:
450g potatoes, peeled and diced
2 tsp butter
2 eggs, beaten
4 parsley sprigs, chipped
1 onion, finely chopped
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp turmeric
oil for frying
Bata bil Beyd
(Potato and Egg Omelette) Preparation:
Method:
Add oil to a depth of about 2cm in a pan and use to deep fry the potatoes until golden brown all over and tender. Set aside to drain on paper towels.
Butter the base and sides of a 20cm steel frying pan or iron skillet and arrange the potatoes on the base. Beat together the eggs, parsley, onion, salt and black pepper and turmeric. Pour the egg mix over the potatoes and fry over medium heat for about 4 minutes (cover the pan either with a lid or a plate during this time.
Carefully turn the omelette over onto a plate then slide back into the pan and cook for about 2 minutes, or until nicely browned. Cut into wedges and serve.
Read: Recipe Articles and Reviews
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More African recipes... More North African recipes... More main course recipes... More vegetarian courses... More Traditional recipes... More Vegetarian recipes... More Frying recipes... More recipes for Eggs... More recipes for Carbohydrate Staples...
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