Moroccan Tortilla Recipe - Ramadan Specials - CookingWithAlia - Episode 78

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is often less expensive.

Peel the potatoes and cut them into very small cubes.

Heat half of the olive oil in a pan over medium heat.

Add the finely chopped onion and a pinch of salt to the pan.

Cook the onion for 5 minutes until translucent.

Add the diced potatoes to the pan.

Add the spices (paprika, salt, black pepper) and the rest of the olive oil to the potatoes.

Cover the potatoes and let them cook on medium heat, stirring from time to time.

Check if the potatoes are done by tasting them or trying to cut them with a fork; they should cut easily.

When the potatoes are almost cooked, add the chopped parsley and let them cook for another few minutes.

Transfer the cooked potatoes and parsley to a separate bowl.

In a bowl, beat the 5 eggs and then add them to the potato mixture.

Return the mixture to the pan and cook it on medium heat, shaking the pan to even out the mixture.

When the edges start cooking, push them to the inside.

Put a plate over the tortilla and flip it over.

Slide the tortilla back into the pan and cook the other side, pushing the edges to the inside as it cooks.

Serve the tortilla immediately.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens