Omelette Batata Harra with Za’atar


So I do not speak Arabic but do know that batata harra translates to "spicy potatoes." With that and the herbs, garlic, and za'atar seasoning, this makes for one tasty and nutritious but simple meal to prepare. Start to finish in 15 minutes (if you are an efficient cook).

Omelette Batata Harra with Za’atar

Serves Two

4 eggs
2 tablespoons milk
½ teaspoon kosher salt
2 potatoes, peeled and diced
4 tablespoons olive oil
3 cloves garlic, minced
½ teaspoon (or more) crushed hot pepper
½ bunch cilantro, washed and chopped
½ bunch parsley, washed and chopped
2 tablespoons grated Parmesan cheese
1 tablespoon za’atar

Mix the eggs, milk, and salt in a bowl and set aside. Preheat an oven to 350f (175c).

Place the peeled and diced potatoes in a skillet (I prefer cast iron), cover them with cold water, bring to a boil, and cook them for about 5 minutes, or until they are nearly cooked. Drain them and transfer to a plate with an absorbent towel.

Add the oil to the skillet and heat over medium-high heat, then add the cooked potato. Cook and shake the potatoes for about five minutes until they begin to brown. Add the chopped garlic and cook a few more minutes until the garlic begins to brown.

Stir in the hot pepper, cook for another minute, then add the cilantro and parsley. Cook for just a few seconds then add the eggs. Sprinkle the eggs the Parmesan cheese and za’atar. Transfer the skillet to the preheated oven and cook for about 5 minutes.