Ejjeh with Potatoes
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 279 mg
- Sodium
- 365 mg
- Level: Easy
- Total: 45 min
- Active: 25 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 201
- Total Fat
- 12 g
- Saturated Fat
- 3 g
- Carbohydrates
- 13 g
- Dietary Fiber
- 2 g
- Sugar
- 1 g
- Protein
- 11 g
- Cholesterol
- 279 mg
- Sodium
- 365 mg
Ingredients
Directions
- Place the potatoes and 1 teaspoon of the salt in a pot and cover with cold water. Bring to a boil, then lower the heat to medium and cook until the potatoes are fork-tender, 20 to 25 minutes. Drain the potatoes, then return them to the pot. Add the lemon juice and 1/2 teaspoon of black pepper and use a potato masher to mash them. Set aside.
- In a large bowl, whisk together the eggs, parsley, green onions, flour, remaining 1/2 teaspoon salt and remaining 1/2 teaspoon black pepper until well combined.
- Heat 1 teaspoon olive oil in a 6-inch nonstick skillet over medium heat. Measure out 1/2 cup of the omelet mixture and pour it into the heated skillet. Cook until the eggs are set and golden brown on the bottom, about 2 minutes, then flip and cook the other side for an additional 1 minute.
- Transfer the omelet to a cooling rack. Continue with the remaining oil and batter, making 8 omelets.
- Divide the mashed potatoes between the 8 omelets (about 1/2 cup in each), placing it in the middle of each. Roll up the omelets to enclose the potatoes and stack them on a plate to serve. Enjoy immediately.
Cook’s Note
Make sure to use a nonstick pan: You don’t want to use too much oil when cooking the omelets so they maintain a flatbread-like consistency. A nonstick skillet will make it easy to flip and slide ejjeh off the pan. Whisk the mixture very well: Make sure the egg whites and yolks are well blended to ensure a smooth texture and even taste throughout the ejjeh. There’s no need to use a blender though, which can create air bubbles. Chop the greens evenly and small: You can use any onions here and any greens or herbs in place of green onions and parsley, but make sure they’re finely chopped for best flavor and texture.
