Tunisian Fried Briks with Egg and Potato

Ingredients

• 8 sheets Brik Pastry Sheets
• 2 medium Potatoes
• 4 large Eggs
• 2 tablespoons Capers
• 2 tablespoons Fresh Parsley
• 1 cup Olive Oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black Pepper

Instructions

1. 1Place the 2 medium Potatoes in a medium pot and cover with cold water. Bring to a boil over high heat and cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork. Drain the potatoes, let them cool slightly, then peel them and mash them in a bowl.
2. 2While the potatoes are boiling, hard-boil 2 of the 4 large Eggs. Once cooked, place them in a bowl of cold water for 5 minutes to cool, then peel and chop them. Set aside the remaining 2 large Eggs.
3. 3Add the chopped hard-boiled eggs, 2 tablespoons Capers, and 2 tablespoons Fresh Parsley to the bowl with the mashed potatoes. Stir in 0.5 teaspoon Salt and 0.25 teaspoon Black Pepper. Mix everything together until well combined.
4. 4Lay one sheet of Brik Pastry on a clean, dry surface. Place about 2 tablespoons of the potato mixture in the center of the pastry. Make a small well in the center of the potato mixture and carefully crack one of the remaining raw eggs into the well. Fold the pastry sheet over the filling to create a triangle or square shape, pressing the edges firmly to seal.
5. 5Repeat step 4 with the remaining 7 sheets of Brik Pastry, the rest of the potato mixture, and the remaining raw egg, making sure to seal all the briks tightly.
6. 6Pour 1 cup Olive Oil into a large skillet and heat over medium heat, approximately 350°F (175°C).
7. 7Carefully place 2-3 filled briks into the hot olive oil, ensuring not to overcrowd the skillet. Fry for 2-3 minutes per side, until the brik pastry is golden brown and crispy. Use a spatula to turn them gently. Remove the fried briks from the skillet and place them on a plate lined with paper towels to drain any excess oil.
8. 8Serve the Tunisian Fried Briks immediately while they are hot and crispy.

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