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Eajeh/arouq herb omelette
A green, chopped herb omelette, sometimes prepared as latkes, comes from the Levantine and Iraqi cuisines, where it is called eajeh in Palestine or Syria, and arouq in Iraq. It is a perfect addition to any Middle Eastern style breakfast spread. Young, fresh radish leaves are tender, a little spicy and wonderful when chopped into omelette. Try to find radishes with leaves still attached and make sure they are light green and seem fresh. Otherwise, just add more of the herb of your choice.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 176 kcal
Ingredients
- Chopped leaves of a small bunch of radishes or 1 cup chopped watercress, arugula or any herb
- 1 small bunch Italian parsley chopped
- 4 green onions green parts only, thinly sliced
- 1 potato
- 4 eggs
- 1 teaspoon kosher salt
- 2 tablespoons olive oil
Instructions
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Mix chopped radish leaves, parsley and green onions in a large bowl. Peel potato and grate it on a coarse grater into the bowl. Add eggs and salt and mix well.
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Have a plate larger than the frying pan ready. Heat 1 tablespoon olive oil in a nonstick frying pan over medium-high heat until very hot. Pour egg mixture in, lower to medium heat, and cook for about 5 minutes, until golden brown.
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Slide omelette into prepared plate, then very carefully invert pan over plate, and holding plate firmly, flip plate and pan, so the omelette falls back into pan on the uncooked side. Drizzle another tablespoon olive oil on sides of pan, letting it go under omelette, and continue cooking for another 5-6 minutes. Carefully slide onto a serving plate. Serve immediately.