Levantine cuisine · Breakfast & Eggs

Ijjeh bi Batata

Thick omelet of grated potatoes and plenty of parsley, fried on both sides and cut into pieces.

Ingredients · for 4 servings

• 600 g waxy potatoes
• 6 eggs
• 1 bunch flat-leaf parsley
• 1/2 bunch mint
• 2 spring onions
• 3 tbsp flour
• 1 tsp baharat
• 5 tbsp olive oil
• Salt, pepper

Instructions

1. Peel the potatoes, grate them coarsely, mix with 1 tsp salt and let stand for 10 min.; then wring them out firmly in a cloth until hardly any liquid remains.
2. Finely chop the parsley and mint, and cut the spring onions into thin rings.
3. Whisk the eggs with the flour, baharat, pepper and a little salt until smooth, then stir in the grated potato, herbs and spring onions until a thick batter forms.
4. Heat 3 tbsp olive oil in a 24 cm nonstick pan, pour in the mixture, smooth it out and fry over medium-low heat for 10–12 min. until the edge is set and the underside golden brown.
5. Flip the ijjeh with the help of a plate, add the remaining oil to the pan and fry the second side for another 8–10 min. until it is likewise browned and the center cooked through.
6. Let rest for 5 min., cut into wedges and serve warm or at room temperature with yogurt and flatbread.