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

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
Vegetarian
Gluten-free

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

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Ingredients

Method

Part of