Potato Omelette Maacouda Bil Batata
Discover the comforting flavors of Maacouda Bil Batata, a traditional potato omelette bursting with fragrant spices and fresh herbs. This hearty North African dish combines tender, simmered potatoes with sautéed onions, garlic, and a blend of ground cumin and turmeric, creating layers of warmth and depth. Folded into a fluffy egg mixture with a touch of parsley, this skillet-cooked recipe is simple yet versatile, perfect for a satisfying breakfast, brunch, or even a light dinner. Ready in under an hour, Maacouda is cooked to golden perfection, flipped for that quintessential crust, and served warm or at room temperature, making it an ideal dish to share. Pair it with crusty bread or a crisp side salad for a wholesome and flavorful meal.
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Recipe Information
Ingredients
- 4 medium Potatoes
- 6 Eggs
- 1 large Onion
- 2 Garlic cloves
- 2 tablespoons Fresh parsley
- 1 teaspoon Ground cumin
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 3 tablespoons Olive oil
- 2 cups Water
Instructions
Peel and dice the potatoes into small cubes, approximately 1/2 inch in size.
Bring 2 cups of water to a boil in a medium saucepan. Add the diced potatoes and a pinch of salt, and simmer them for about 8-10 minutes until they are tender but not falling apart. Drain and set aside.
Dice the onion finely and mince the garlic cloves. Heat 2 tablespoons of olive oil in a large skillet over medium heat.
Sauté the onions for about 5 minutes until soft and slightly golden. Add the garlic, cumin, and turmeric, and cook for an additional minute until fragrant.
Add the cooked potatoes to the skillet. Stir gently to coat them in the spiced onion mixture and cook for 2-3 minutes. Remove from heat and let the mixture cool slightly.
In a large mixing bowl, beat the eggs thoroughly. Stir in the parsley, salt, and black pepper.
Add the potato-onion mixture into the beaten eggs and mix until well combined.
Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-low heat. Pour in the potato and egg mixture, spreading it evenly across the pan.
Cover the skillet with a lid and cook on low heat for 12-15 minutes, or until the sides start to set and the bottom is golden brown.
Carefully flip the omelette onto a large plate, then slide it back into the pan to cook the other side. Cook for an additional 5-7 minutes until fully set and cooked through.
Remove the Maacouda from the skillet, let it cool slightly, and slice into wedges. Serve warm or at room temperature, paired with a fresh salad or bread.
Nutrition Facts
Calories |
1670 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.6 g | 93% | |
| Saturated Fat | 16.3 g | 82% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2898 mg | 126% | |
| Total Carbohydrate | 196.8 g | 72% | |
| Dietary Fiber | 21.7 g | 78% | |
| Total Sugars | 20.2 g | ||
| Protein | 61.7 g | 123% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 411 mg | 32% | |
| Iron | 17.7 mg | 98% | |
| Potassium | 5198 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
