Egg and Potato Fry is a mixture of an Indian and Lebanese recipe. If you are indian, you have probably grown up with a similar recipe (Batata ney Beyda or similar depending on what region you are from) but this version, is an amped up version which combines elements of the lebanese version of the same dish (Batata Wa Bayd Mfarakeh) with the already delicious indian one.
Every one I serve it to, prefers this version and I think that is because it has more depth of flavour. It never lasts long either. Adults and kids alike are all over it.
Yes, it won’t be getting any awards for its looks but a dish that is centred around comfort rarely does. In Indian households, (well ours anyway), this is what you make when there is nothing for dinner in the house because who doesn’t have eggs and potatoes to hand? In our home it was a rare treat because my mum is the most organised person on the planet (very unlike me). The other great thing about this recipe is that it is so easy to make. Like so so easy. For us, it is now a regular dish on the menu because when a back up is that good, it needs to be on the weekly rota.
Here is how it is made:
First you brown the onions. In Indian dishes, we usually brown onions for 10 – 15 minutes. In this dish the onions are browned much longer. As they are for French Onion Soup. It is a slow braise and the onions become beautifully caramelised.
Then the potatoes are sliced into 1/2 cm rounds and sprinkled with salt, left to rest and rinsed.
They are then added to the onions, along with herbs and spices of your choice. You don’t need much. I have included some here but sometimes I only add salt, pepper and a little cumin.
A little oil is added to help crisp the potatoes.
Finally the eggs are added.
It’s that simple but the flavour is to die for. Try it for yourself and let me know your thoughts. It really is one of my absolute favourite meals ever.
Egg and Potato Fry
A combination of the popular Lebanese dish Batata Wa Bayd and the Indian Beda, Batata Fry. The difference with the Lebanese version is the slow cooking of the onions and the cubes potatoes. I prefer the potatoes in this dish to be sliced.
- 2 tbsp Oil I use Olive Oil
- 2 Onions sliced finely
- 3 large Potatoes or 6 medium sliced into 1/2 cm rounds
- 4 cloves Garlic crushed (optional)
- 1.5 tsp Coriander Powder
- 1.5 tsp Cumin Powder
- 1 tsp Red Chilli Powder
- 1/2 tsp Turmeric Powder
- Salt and Pepper to taste
- 2 tbsp Mixed herbs I use thyme and coriander
- 8 Eggs
Heat 1 tbsp oil over medium heat. Add onions and cook for 2 - 3 minutes. Reduce heat and cover and cook for a further 40 minutes, checking occasionally to make sure they aren't sticking. Add a splash of water if they are.
Add the potatoes to a colander and sprinkle with salt. Set aside for 10 minutes and then rinse.
Remove the lid from the onions and dd potatoes, garlic, coriander powder, cumin powder, chilli powder, turmeric and salt and pepper. Cover the pot again and reduce heat to low.
Allow to cook for 10 - 15 minutes stirring occasionally.
Drizzle the remaining oil into the potatoes and increase the heat to medium. Cook for 5 minutes.
Stir in the herbs and eggs until they begin to cook.
Remove the pot from the heat and continue stirring until the eggs are cooked through.
A combination of the popular Lebanese dish Batata Wa Bayd and the Indian Beda, Batata Fry. The difference with the Lebanese version is the slow cooking of the onions and the cubed potatoes. I prefer the potatoes in this dish to be sliced but you can cube if you wish. The Indian version also has more spices then the Lebanese version. Feel free to omit them altogether. I sometimes do that and the dish is delicious anyway.
The Lebanese version of the dish can be found here.