African Potato Omelette Recipe

Ingredients

12 ounces potatoes, chopped
1 Spanish onion, chopped
3 tablespoons olive oil
2 garlic cloves, chopped
4 eggs
1 teaspoon Harissa*
1 bunch of mixed coriander and parsley, finely chopped
salt

*Harissa is a Tunisian hot red sauce or paste made from chili peppers (often smoked) and garlic, often with coriander, cumin, caraway, and/or olive oil. It may also contain tomatoes. It somewhat resembles sambal and chili sauce. One well-known and expensive variety, "rose harissa" also includes rose petals.

Harissa is used both as a condiment and as an ingredient. It has been described as the most important item in Tunisian cuisine, and can be found in other cuisines of North Africa, such as those of Morocco and Algeria

Directions

Cook the potatoes in a pan of boiling water until tender. Meanwhile, heat 2 Tbsp oil in a frying pan and fry the onion, until soft and lightly browned. Stir in the garlic and cook, stirring, until fragrant.

Drain the potatoes and return to the saucepan. Over a low heat, mash the potatoes, then stir in the onions and garlic. Remove from the heat. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.

Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and cook over a very low heat until the bottom has set. Brown the top under a hot grill