Iraqi ‘Omelet’ With Potatoes and Herbs

Name: Iraqi ‘Omelet’ With Potatoes and Herbs (Makhlamat Puteta)
Yield: Makes 6 servings
Cuisine: Iraqi
Ingredients: 1 medium tomato, chopped; 1 medium onion, chopped; 2 cups (12 oz/340 g) cubed potatoes, fresh or frozen; 1 teaspoon salt; Slices of lemon and chopped parsley; ¼ teaspoon black pepper; ¼ cup (½ oz/15 g) fresh dill, chopped, or 1 teaspoon dried dill weed; 6 eggs; 2 tablespoons oil; ½ cup (1 oz/30 g) chopped parsley; ½ cup (1 oz/30 g) fresh mint leaves, chopped; ½ teaspoon curry powder; Chili powder to taste

Makhlamat Puteta

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Delights from the Garden of Eden

By Nawal Nasrallah

Published 2019

About

Another delicious vegetarian variation on the traditional Iraqi omelet, usually cooked with meat.

Ingredients

2 cups (12 oz/340 g) cubed potatoes, fresh or frozen
2

Asia
Iraq
Side dish
Starter
Gluten-free
Vegetarian

Method

Spread potato cubes on a baking dish, spray with oil and broil/grill or bake in a hot oven, turning once to allow both sides to brown, about 15 minutes (or brown in oil in a skillet).
In a big non-stick skillet, heat oil and sauté onion until transparent, about 7 minutes. Add potatoes, curry powder, salt, pepper, tomato, parsley, dill, and mint. Mix well and let