This herb-speckled omelette has similar ingredients to the Spanish tortilla but the potatoes are mashed rather than sliced. Serve it as a substantial snack, or a light lunch accompanied by a green salad. It is good eaten cold as well as warm, and makes a wonderful picnic food.


350 g / 12 oz potatoes, chopped

1 Spanish onion, chopped

3 tbsp olive oil

2 garlic cloves, chopped

4 eggs

1 tsp Harissa

1 bunch of mixed coriander and parsley, finely chopped



Cook the potatoes in a pan of boiling water until tender. Meanwhile, heat 2 tbsp oil in a frying pan and fry the onion, until soft and lightly browned. Stir in the garlic and cook, stirring, until fragrant.

Drain the potatoes and return to the saucepan. Over a low heat, mash the potatoes, then stir in the onions and garlic. Remove from the heat.

In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.

Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and cook over a very low heat until the bottom has set. Brown the top under a hot grill.


Serves 4.


area : North Africa

course : starter


source : North African Cooking : Exotic Delights from Morocco, Tunisia, Algeria and Egypt / Hilaire Walden