Tunisian Brik with Egg and Potato (SHELLFISH-Free)

Ingredients

• 8 Wonton wrappers
• 2 Potatoes, boiled and mashed
• 4 Eggs
• 0.25 Onion, finely chopped
• 1 tablespoon Capers, chopped
• 1 tablespoon Parsley, chopped
• 1 teaspoon Harissa paste
• 0.25 teaspoon Salt
• 0.25 teaspoon Black pepper
• 1 cup Vegetable oil, for frying

Instructions

1. 1In a medium bowl, combine the 2 boiled and mashed potatoes, 0.25 onion finely chopped, 1 tablespoon capers chopped, 1 tablespoon parsley chopped, 1 teaspoon harissa paste, 0.25 teaspoon salt, and 0.25 teaspoon black pepper. Mix thoroughly until all ingredients are well combined.
2. 2Lay one wonton wrapper flat on a clean work surface. Spoon about 1/8 of the potato mixture onto the center of the wrapper, creating a small well in the middle of the potato mound.
3. 3Carefully crack 1 egg into the well you made in the potato mixture. Be careful not to break the yolk.
4. 4Place a second wonton wrapper directly on top of the first wrapper, covering the potato and egg mixture. Gently press the edges of the two wrappers together to seal them completely, making sure no egg can leak out.
5. 5Heat 1 cup vegetable oil in a large skillet over medium-high heat until it reaches 350°F (175°C).
6. 6Carefully slide the prepared brik into the hot vegetable oil. Fry for 2 to 3 minutes on each side, until the wonton wrappers are golden brown and crispy. The egg inside should be cooked but still have a runny yolk.
7. 7Using a slotted spoon or spatula, carefully remove the brik from the hot oil. Place it on a plate lined with paper towels to absorb any excess oil.
8. 8Repeat steps 2 through 8 with the remaining wonton wrappers, potato mixture, and eggs to make 3 more briks.
9. 9Serve the Tunisian Brik immediately while the pastry is crispy and the egg yolk is still runny.

Substitutions

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