Brik with Egg and Potato (Gluten-Free)

Ingredients

• 8 sheets Rice paper wrappers
• 2 medium Potatoes
• 4 large Eggs
• 2 tbsp Capers
• 2 tbsp Fresh parsley
• 1 tsp Harissa paste
• 4 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Instructions

1. 1Place the 2 medium Potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until fork-tender. Drain the potatoes, return them to the pot, and mash with a fork. Stir in 0.5 tsp Salt and 0.25 tsp Black pepper.
2. 2In a small bowl, combine the mashed potatoes with 2 tbsp Capers and 2 tbsp Fresh parsley.
3. 3Lay one of the 8 Rice paper wrappers flat on a clean, dry surface. Lightly brush the entire surface with 1 tbsp Olive oil.
4. 4Spoon about 1/4 of the potato mixture onto the center of the oiled rice paper wrapper. Make a small well in the center of the potato mixture. Carefully crack one of the 4 large Eggs into the well. Add a small dab (about 1/4 tsp) of the 1 tsp Harissa paste on top of the egg yolk.
5. 5Gently fold the rice paper wrapper over the filling to create a triangle or square shape. Press the edges together to seal as best as you can. Be careful, as the rice paper can tear easily. Repeat this process for the remaining 7 Rice paper wrappers and 3 Eggs.
6. 6Heat the remaining 3 tbsp Olive oil in a 10-inch non-stick skillet over medium heat (350°F / 175°C).
7. 7Carefully place one brik into the hot skillet. Cook for 3-5 minutes per side, until the rice paper is golden brown and crispy, and the egg is cooked to your liking. Repeat with the remaining brik, adding a little more olive oil if needed. You may need to cook these in batches.
8. 8Serve the brik immediately.

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