MAAKOUDA BATATA: MOROCCAN POTATO CAKES
Steps:
- Gather the peeled potatoes.
- Place the potatoes in a large pot. Cover with salted water and boil just until a sharp knife can be inserted halfway through.
- Drain the potatoes and plunge them into ice water to stop the cooking. Drain again, and allow to cool a bit. Chill the potatoes, covered, in the refrigerator for several hours or overnight.
- Gather the ingredients.
- Melt the butter over medium-low heat in a small skillet. Add the onion and sauté gently over medium-low heat for 7 to 10 minutes, or until translucent.
- Add the garlic and sauté a minute more, stirring constantly. Remove from the heat.
- Grate the chilled potatoes into a mixing bowl. Gently fold in the onion and garlic, 1 teaspoon salt, cumin, pepper, turmeric, and cilantro. Stir in enough of the eggs to bind the potatoes but not so much that there is excess egg in the bottom of the bowl.
- Shape the potato mixture into cakes about 3 inches in diameter. Wet hands will make the mixture easier to handle.
- Heat enough olive oil to generously cover the bottom of a skillet or griddle. Add the potato cakes and cook slowly over medium heat, about about 8 minutes per side, or until deep golden-brown and crisp. Serve the maakouda warm.
Nutrition Facts : Calories 426 kcal, Carbohydrate 35 g, Cholesterol 72 mg, Fiber 4 g, Protein 7 g, SaturatedFat 6 g, Sodium 748 mg, Sugar 2 g, Fat 30 g, ServingSize 15 potato cakes (serves 15), UnsaturatedFat 0 g
FIJIAN POTATO OMELETTE
This is supposed to be a breakfast recipe but we always use it as a side at dinner time. It has heaps of flavour and is an excellent "store-cupboard" recipe. Unfortunately my husband is a pertinacious pea hater so I always sub with another veggie - whatever is on hand, usually green beans, snow peas (they're different apparently), carrots or capsicum or a combination - this recipe is as versatile as you make it! From "Savour The Pacific".
Provided by Bondnz
Categories Breakfast
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
- Remove from heat and mix in potatoes and peas.
- Beat eggs in a large bowl.
- Add the spiced vegetables to the eggs and combine evenly.
- Season well.
- Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
- As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
- Stand for 5 minutes before turning out.
- Allow to cool then cut into wedges.
Nutrition Facts : Calories 265.2, Fat 10.3, SaturatedFat 2.3, Cholesterol 211.5, Sodium 469.6, Carbohydrate 32.8, Fiber 5.4, Sugar 4, Protein 11.3
PORK AND POTATO OMELET
I had some leftovers from the following recipes, Recipe#406664 By yours truly ;) and Recipe#158832 By Chef#27416. There wasn't enough of either recipe to serve and I didn't want to thow any of it away.So,I combined them both to make what I think is a very good omelet.Please use fried potatoes with onions to achive the correct taste and texture.Serve with fruit or juice for a complete breakfast.Submitted to " ZAAR " on January 19th, 2010.
Provided by Chef shapeweaver
Categories < 30 Mins
Time 25m
Yield 1 omlette, 1 serving(s)
Number Of Ingredients 6
Steps:
- In a small bowl scramble eggs and pepper well, set aside.
- Mix together pork and potatoes then reheat in microwave for 2 to 3 minutes , keep warm.
- In a skillet large enough to make an omelet, melt margarine over medium heat.
- Add eggs and tilt pan side to side, so eggs evenly coat bottom of skillet.
- Tilt pan, and lift opposite side of eggs, so uncooked eggs will flow to the bottom and cook.
- When eggs are slightly dry, place pork/potato mixture over half of the eggs , cover with remaining half.
- Cook for 3 minutes more or until eggs are done to your satisfaction.
- Remove to plate, and sprinkle cheese evenly over top.
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