Levantine cuisine · Breakfast & Eggs

Mfarraket Batata

Golden potato cubes scrambled with egg, onions and turmeric – a Palestinian breakfast skillet.

Ingredients · for 4 servings

• 800 g waxy potatoes
• 4 eggs
• 2 onions
• 1 tsp turmeric
• 1 tsp cumin
• 6 tbsp olive oil
• Salt, pepper
• 1/2 bunch parsley
• 1 lemon

Instructions

1. Peel the potatoes, cut into 1.5 cm cubes, and pat dry; cut the onions into thin wedges.
2. Heat the olive oil in a wide pan and fry the potatoes over medium heat for 15 minutes, turning only every 3–4 minutes so a crust can form.
3. Add the onions and fry for another 5 minutes, until soft and golden at the edges.
4. Sprinkle in the turmeric, cumin, salt and pepper, and toast for 1 minute, until everything is evenly colored yellow and fragrant.
5. Beat the eggs, pour over the potatoes, and stir slowly with a wooden spoon for 2–3 minutes, until just set but still moist.
6. Sprinkle with parsley and serve hot with lemon wedges.