Tunisia Potato Omelette Maacouda Bil Batata
Experience the rich flavors of North Africa with Tunisia's traditional Potato Omelette, Maacouda Bil Batata—a hearty and aromatic dish that’s perfect for any meal of the day! This one-pan wonder combines fluffy eggs, tender chunks of boiled potato, and a medley of spices like turmeric, cumin, and paprika, creating a warm and earthy flavor profile. Finely chopped onions, garlic, and fresh parsley add layers of depth and fragrance, while the golden crust achieved through a gentle stovetop cooking technique brings everything together with a deliciously crisp finish. Ideal for brunch, dinner, or even as a make-ahead snack, this versatile recipe can be served warm or at room temperature and pairs beautifully with crusty bread or a simple side salad. Elevate your egg-based dishes with this savory Tunisian classic!
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Recipe Information
Ingredients
- 500 g Potatoes
- 6 large Eggs
- 1 medium (finely chopped) Onion
- 2 minced Garlic cloves
- 3 tbsp (finely chopped) Parsley
- 1 tsp Ground turmeric
- 1 tsp Ground cumin
- 1 tsp Paprika
- 1 tsp (or to taste) Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 tbsp (for frying) Vegetable oil
Instructions
Peel the potatoes, cut them into small cubes, and boil them in salted water for about 12-15 minutes, or until tender. Drain and set aside to cool slightly.
In a large mixing bowl, crack the eggs and beat them lightly. Add the turmeric, cumin, paprika, salt, and black pepper. Whisk to combine.
Mash the cooked potatoes roughly using a fork or potato masher, leaving some small chunks for texture. Add the mashed potatoes to the egg mixture.
Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the chopped onion and cook for 5-7 minutes, stirring occasionally, until softened and lightly golden. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove from heat.
Add the cooked onion and garlic mixture to the potato and egg mixture. Stir in the chopped parsley and mix well until all ingredients are evenly combined.
Heat 1 tablespoon of vegetable oil in a 9-inch nonstick skillet over medium-low heat. Pour the potato and egg mixture into the skillet, spreading it evenly with a spatula.
Cover the skillet with a lid and cook over low heat for about 15-18 minutes, or until the bottom is golden brown and the omelette has mostly set.
Carefully place a large plate over the skillet and flip the omelette onto the plate. Slide the omelette back into the skillet, uncooked side down. Cook for another 8-10 minutes until golden and fully set.
Remove the Maacouda from the skillet and allow it to cool slightly before slicing. Serve warm or at room temperature.
Nutrition Facts
Calories |
1367 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 11.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 2855 mg | 124% | |
| Total Carbohydrate | 130.7 g | 48% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 14.6 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 3591 mg | 76% | |
*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.
