A wonderfull tasty combination between vegetables, herbs and egg, fried to produce another version of omelet. This time its the Iraqi version!
Step by Step method
- Spread potato cubes on a baking dish, spray with oil, and broil 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, tomatoes, parsley, dill, and mint.
- Mix well and let cook for a few minutes.
- Level surface with the back of a spoon, and make six dents in which you break the eggs.
- You may leave eggs whole, sunny-side-up, or zigzag surface with a knife to break yolks and let them mingle slightly with the whites.
- Lightly sprinkle the surface with chili powder.
- Lower heat and let eggs cook slowly, covered, until they are just set, about 5 minutes.
- Do not overcook; otherwise eggs will develop a leathery texture.
- Alternatively, you can bake the dish. Simply transfer potato mixture to a greased baking pan, big enough to spread the mix in about 1 cm layer.
- Add eggs as described above, and bake in a preheated oven at 400°F/ 200°C/ gas mark 6 until set for about 10 minutes. No need to cover.
- Cut into wedges and serve as a sandwich, with chopped parsley and a squeeze of lemon, along with other sliced salad vegetables of your choice.