Makhlamat Puteta

makhlamat puteta
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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

  1. 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.
  2. Add potatoes, curry powder, salt, pepper, tomatoes, parsley, dill, and mint.
  3. Mix well and let cook for a few minutes.
  4. Level surface with the back of a spoon, and make six dents in which you break the eggs. 
  5. 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.
  6. Lightly sprinkle the surface with chili powder.
  7. Lower heat and let eggs cook slowly, covered, until they are just set, about 5 minutes.
  8. Do not overcook; otherwise eggs will develop a leathery texture.
  9. 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.
  10. 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.
  11. 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.