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Algerian   -   Potato And Egg Pie (Bata Bil Beyd)   adapted from The Great Book of Couscous by Copeland Marks

  • 1 Pound Potatoes -- cubed
  • Oil -- for deep frying
  • 2 Teaspoons Butter
  • 2 Medium Eggs -- beaten
  • 4 Sprigs Parsley -- chopped
  • 1 Small Onion -- finely chopped
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Turmeric
Directions Heat oil in skillet and fry potatoes until light brown and soft. Drain on paper towels. Butter and 8 inch skillet. Add potatoes to cover the bottom of the skillet. Beat the eggs, parsley, onion, salt and pepper. Pour egg mixture over the potatoes and fry over moderate heat for 4 mintues. Cover the skillet with a plate during this cooking. Turn pie over onto plate then slide back into the skillet to brown the other side. Cover with the plate. Cook for 4 minutes. Cut into wedges and serve.
Serves 4
Time to Make 0:00

Printer version   16 Votes - Yum: 1.25, Easiness: 1.0625, Speed: 1.125, Overall: 1.14583 Rate this recipe

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