Eggah bi Lahma
This substantial omelet can be served as a main dish accompanied by salad.
Recipe information
Yield
serves 6
Ingredients
Preparation
Step 1
In a large, preferably nonstick skillet, fry the onion in 3 tablespoons oil until golden. Add the ground meat, crush it with a fork, and stir and turn it over for about 8–10 minutes, until it changes color, adding salt and pepper and the spices.
Step 2
Beat the eggs lightly. Drain off any fat through a sieve from the meat and onion, then add them to the eggs along with the parsley. Add the potato, if you like, and mix well.
Step 3
Heat the remaining oil in the cleaned skillet. Pour in the egg mixture, reduce the heat to as low as possible, and cover with a lid. Cook for about 20 minutes, until the eggs have set and only the top is still runny. Put the frying pan under a hot broiler until the top is firm and lightly browned.
Step 4
Turn out and serve hot or cold, cut into wedges like a cake.
Variation
Step 5
Use a boiled and mashed potato instead of a chopped or grated one.
