Algerian-Style Potato and Cheese Omelet

Experience a delightful twist to your usual omelet with this Algerian-style potato and cheese omelet, perfect for a hearty breakfast, brunch, or even a special meal during Ramadan. This dish combines crispy potatoes and creamy cheese wrapped in a golden omelet, bringing comfort and flavor to your table.

Ingredients

🥔 8-10 medium-sized potatoes
🥚 2 large eggs
🧀 4-5 slices Gouda 48+ Sneden-Tranches cheese
🧂 1 teaspoon salt
🌶️ 1/4 teaspoon black pepper
🫒 Sufficient cooking oil for deep-frying
🌿 Fresh coriander (optional)
🧅 Onions (optional)

Instructions

1 - Prepare the Potatoes:

• Peel the potatoes using a vegetable peeler.
• Rinse them thoroughly in cold water.

2 - Cut the Potatoes:

• Cut the peeled potatoes into uniform strips resembling fries.

3 - Season the Potatoes:

• Place the potato strips in a glass mixing bowl.
• Season with salt and mix to ensure even coating.

4 - Fry the Potatoes:

• Heat a generous amount of oil in a deep frying pan over medium heat.
• Once hot, add the potato strips carefully.
• Fry until golden brown and crispy.
• Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

5 - Prepare the Egg Mixture:

• While the potatoes are frying, crack the eggs into a separate bowl.
• Add black pepper and whisk until well combined.

6 - Combine Potatoes and Eggs:

• Once the potatoes are done frying, mix them into the egg mixture, ensuring they are well coated.

7 - Cook the Omelet:

• Lightly coat a small frying pan with oil and heat over medium heat.
• Pour half of the potato-egg mixture into the heated pan, spreading it evenly.

8 - Add Cheese Layer:

• Lay slices of Gouda cheese over the layer.
• Cover with the remaining potato-egg mixture.

9 - Finish Cooking the Omelet:

• Cook until the bottom is golden brown and set, using a spatula to occasionally lift the edges and check the progress.
• Place a plate over the pan and carefully flip the omelet onto the plate.
• Slide it back into the pan, uncooked side down, to finish cooking.

10 - Final Touches and Serving:

• Once both sides are golden and the cheese is melted, remove from heat.
• Serve immediately, cut into wedges.

Prep Time: 15 minutes
Cook Time: 20-30 minutes
Total Time: 35-45 minutes
Servings: 2-4
Equipment: Vegetable peeler, Kitchen knife, Deep frying pan/pot, Slotted spoon, Small non-stick frying pan, Plate for flipping, Spatula

Cooking Tips

• For even frying, ensure the oil is properly heated before adding potatoes.
• Use a non-stick pan for easy flipping and to prevent the omelet from sticking.

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Algerian-Style Potato and Cheese Omelet