Potato Omelette (Maacouda Bil Batata)

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“From “North African Cooking” by Hilaire Walden. 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. See my Hreesa/Harissa (Red Pepper Spice)

Ingredients Nutrition


  1. Cook the potatoes in a pan of boiling water until tender.
  2. Meanwhile, heat 2 tbsp oil in a frying pan and fry the onion, until soft and lightly browned.
  3. Stir in the garlic and cook, stirring until fragrant.
  4. Drain the potatoes and return to the saucepan.
  5. Over low heat, mash the potatoes, then stir in the onions and garlic. Remove from heat.
  6. In a mixing bowl, lightly wihisk the eggs with the harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.
  7. 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.
  8. Brown the top under a hot broiler.

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