African Potato Omelette

Cook the potatoes in a pan of boiling water until tender. Meanwhile, heat 2 Tbsp oil in a frying pan and fry the onion, until soft and lightly browned. Stir in the garlic and cook, stirring, until fragrant.

Drain the potatoes and return to the saucepan. Over a low heat, mash the potatoes, then stir in the onions and garlic. Remove from the heat. In a mixing bowl, lightly whisk the eggs with the Harissa, herbs and salt. Gradually beat the egg mixture into the potatoes.

Heat the remaining oil in a large heavy frying pan, add the egg and potato mixture and cook over a very low heat until the bottom has set. Brown the top under a hot grill.

Recipe Source: North African Cooking: Exotic Delights from Morocco, Tunisia, Algeria and Egypt / Hilaire Walden