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Bata bil Beyd (Potato and Egg Omelette)
Bata bil Beyd (Potato and Egg Omelette) is a traditional Algerian recipe for a what is effectively a thick omelette of potatoes and onions bound with eggs. The full recipe is presented here and I hope you enjoy this classic Algerian version of: Potato and Egg Omelette (Bata bil Beyd).
prep time
20 minutes
cook time
20 minutes
Total Time:
40 minutes
Serves:
4
Rating: 
Tags : Vegetarian RecipesAlgeria Recipes
This dish is a breakfast staple throughout the Arab world, though the specific recipe originates in Algeria.
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
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.
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