Moroccan Tortilla -Omelette de Patate- with Pineapple Salsa

This is the Moroccan version of the Spanish Tortillas. In Morocco, we make it with fried potato, but not as crispy as French fries. Also spices are different; we use paprika and cumin.

To make it skinny, I boiled the potatoes and then sautéed them in a tbsp of olive oil until golden and crisp.

Moroccan Tortillas taste great weather served warm, cool, or at room temperature. During summer time, we used to make tortilla sandwiches, my brother, sister and I. Tortilla wedges into French baguette (Parisienne) with lots of hot sauce (harissa). That was our standard lunch when going to the beach. And on our way back home, we finish up with left over…so many memories!!

 Ingredients: (4 servings)

½ lb baby red potatoes Or any kind of potatoes

¼ cup onion, chopped
2 cloves of garlic, minced (optional)
¼ cup parsley, chopped
2 whole eggs + 2 egg whites, beaten
1/4 tsp cumin
1/2 tsp paprika
Salt & pepper
 
Salsa:
2 cups fresh pineapple, cubed
1 baby cucumber, sliced
1 bell red pepper, roasted and cubed
2 green onion, sliced
2 tbsp cilantro, chopped
½ tbsp fresh lemon jus
2 tbsp olive oil, divided
Salt & pepper

Directions:

Place the potatoes in pan and cover them with salted cold water. Turn on the heat and bring the water to a boil. Cook for about 5-8 minutes but don’t overcook the potatoes. Drain and set aside to cool.

Heat the oil in a large non-stick frying pan, on high. Cut up the potatoes in equal sized pieces and add them in a single layer. Turn the heat to medium-high and wait until potato pieces are brown underneath, before you stir. Sprinkle with salt and pepper. Turn them and add chopped onion and garlic. Stir from time to time, until nicely browned and crispy.

Meanwhile, crack the eggs in a large mixing bowl and beat with a whisk. Add parsley, paprika, cumin, salt and pepper. Pour in the potato onion and mix together.

In the same non-stick pan, add 1 tbsp of olive oil, on medium heat. When hot, add the potato eggs mixture and spread out evenly.

Allow the egg to cook around the edges and slightly browned at the bottom.  Then use the plate technique to turn the tortilla over in the pan; place a large plate over the pan. Hold the plate with one hand and the pan with the other hand, and turn it over. Then slide the tortilla back onto the pan to cook the other side.  And it’s ready!!

 

Pineapple Salsa:

Place the first 4 ingredients in a bowl.

Make the vinaigrette with lemon, olive oil, salt and pepper.

Mix everything together and chill until serving time.

Bon appetit !!