Lebanese Egg and Potato Scramble (Batata wa Bayd)

Ingredients

• 2 medium Potatoes
• 1 medium Onion
• 2 tablespoons Olive Oil
• 6 large Eggs
• 1/2 teaspoon Salt
• 1/4 teaspoon Black Pepper
• 1 teaspoon Dried Mint
• 2 tablespoons Fresh Parsley

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Peel the 2 medium potatoes and cut them into 1.27 cm cubes. Peel the 1 medium onion and dice it.
2. 2Heat the 2 tablespoons of olive oil in a 30.48 cm skillet over medium heat (176.7°C / 175°C). Add the cubed potatoes and diced onion.
3. 3Cook the potatoes and onion, stirring occasionally, for 10 to 12 minutes, or until they are softened and lightly browned. You will see them turn golden brown and smell a slightly sweet aroma.
4. 4While the potatoes and onions are cooking, crack the 6 large eggs into a medium bowl. Add the 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Whisk everything together until the yolks and whites are fully combined.
5. 5Pour the whisked egg mixture evenly over the potatoes and onions in the skillet. Let it cook undisturbed for about 1 minute until the edges begin to set.
6. 6Continue to cook the eggs, stirring gently and occasionally with a spatula, until they are cooked through and set to your desired consistency. This should take about 3 to 5 minutes. The eggs will look firm and no longer wet.
7. 7Stir in the 1 teaspoon of dried mint. Cook for another 30 seconds, stirring to distribute the mint evenly.
8. 8Remove the skillet from the heat. Sprinkle the 2 tablespoons of fresh parsley over the top.
9. 9Serve the Lebanese Egg and Potato Scramble immediately.

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