← Nouns Cooking · Lebanese & Turkish

Ingredients

• 600 g Potato, peeled and cut into 1 cm cubes
• 4 tbsp Olive oil
• 1 small onion, chopped (optional)
• 1 tsp Salt
• ½ tsp Allspice
• 5 large eggs, lightly beaten
• 1 tsp Sumac
• 1 tbsp Parsley, chopped

Method

1. Heat the oil in a large non-stick frying pan over medium heat. Add the potatoes in one layer and cook for 15–18 min, turning every few minutes, until golden and tender. Add the onion for the last 5 min, if using.
2. Season the potatoes with salt and allspice.
3. Pour the eggs over and stir gently for 2–3 min, folding until just set and still soft. (For whole eggs, crack them into gaps, cover and cook for 3–4 min.)
4. Sprinkle with sumac and parsley and serve with flatbread, olives and sliced tomatoes.

Tips

• Parboiling the cubes for 5 min first speeds up the frying.
• Leftover boiled potatoes work perfectly here.

Sources

Written in our own words after cross-checking these recipes:

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