Iraqi Egg and Potato Tahdig Omelette

Name: Iraqi Egg and Potato Tahdig Omelette
Prep time: 23 min
Cook time: 35 min
Total time: 58 min
Yield: 4 servings
Cuisine: Iraqi
Ingredients: 1 lb (450 g) Yukon Gold potatoes, peeled and sliced into ⅛-inch (3 mm) rounds, rinsed and patted completely dry; 5 tbsp (75 ml) neutral oil or light olive oil, divided: 1 tbsp for the onion, 3 tbsp for the potatoes, 1 tbsp for flipping; 1 medium (about 5 oz) (150 g) yellow onion, finely diced (¼-inch pieces); 6 large (300 g) large eggs, at room temperature; 1 cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems finely chopped, washed and dried; 1 tsp (2 g) ground turmeric; ½ tsp (1 g) Iraqi baharat or allspice (optional); 1½ tsp (9 g) fine sea salt, divided: ½ tsp for the potatoes, 1 tsp for the eggs; ½ tsp (1 g) black pepper, freshly ground; ½ cup (120 g) plain whole-milk yogurt, cold (optional)

From the MyKitchenBank Kitchen

A thick, golden Iraqi-style omelette (eggah) built on a layer of thinly sliced potatoes that fry into a crisp, tahdig-like crust. The eggs are scented with turmeric, sweet onion and lots of fresh parsley. Flip it out crust-side up and serve it warm or at room temperature.

Prep: 23 min
Cook: 35 min
Wait: 5 min
Total: 1 hr 3 min
Makes: 1 omelette (4 wedges), made in a 10-inch skillet

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Ingredients

4 servings

For the tahdig potato base
1 lb (450 g) Yukon Gold potatoes, peeled and sliced into ⅛-inch (3 mm) rounds, rinsed and patted completely dry
5 tbsp (75 ml) neutral oil or light olive oil, divided: 1 tbsp for the onion, 3 tbsp for the potatoes, 1 tbsp for flipping
For the egg mixture
1 medium (about 5 oz) (150 g) yellow onion, finely diced (¼-inch pieces)
6 large (300 g) large eggs, at room temperature
1 cup, packed (30 g) fresh flat-leaf parsley, leaves and tender stems finely chopped, washed and dried
1 tsp (2 g) ground turmeric
½ tsp (1 g) Iraqi baharat or allspice (optional)
1½ tsp (9 g) fine sea salt, divided: ½ tsp for the potatoes, 1 tsp for the eggs
½ tsp (1 g) black pepper, freshly ground
To serve
½ cup (120 g) plain whole-milk yogurt, cold (optional)

Equipment (8)

10-inch (25 cm) nonstick skillet with lid
Flat plate or lid, at least 10½ inches (27 cm) across, for flipping
Mandoline or sharp knife
Large mixing bowl
Whisk
Heatproof silicone spatula
Clean kitchen towel or paper towels
Instant-read thermometer

Steps

Before you start

Use a well-seasoned or good nonstick 10-inch (25 cm) skillet with a tight-fitting lid. A pan that sticks will tear the crust when you flip.
Slice the potatoes evenly, about ⅛ inch (3 mm) thick. A mandoline is ideal. Thick slices stay hard and won't crisp.
Choose a flat plate or lid at least 10½ inches (27 cm) across for flipping, and keep oven mitts nearby.
Take the eggs out of the fridge 15 minutes ahead so they whisk evenly and cook gently.

1
Slice and dry potatoes
- Peel the potatoes and slice them into even ⅛-inch (3 mm) rounds.
- Rinse the slices briefly in cold water to remove surface starch, then spread them on a clean kitchen towel and pat them completely dry.
- Toss the dry slices with ½ tsp of the salt.
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Ready when: Slices are uniformly thin and feel dry to the touch, with no wet sheen.
Tip: Wet potatoes steam instead of fry and will not form a crisp crust.
2
Chop onion and parsley
- Finely dice the onion into ¼-inch pieces.
- Chop the parsley, including tender stems, until fine.
- Set both aside separately.
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Ready when: Parsley is finely chopped with no large leaves.
Tip: Dry the parsley well after washing so it doesn't water down the eggs.
3
Soften the onion
- Heat 1 tbsp of the oil in the 10-inch skillet over medium heat.
- Add the diced onion and cook, stirring often, for 5 minutes.
- Scrape it into a large mixing bowl and let it cool slightly.
- Wipe out the skillet.
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Ready when: Onion is soft, translucent and just starting to turn pale gold at the edges.
Tip: Don't brown the onion deeply. Dark onion makes the omelette taste bitter against the turmeric.
4
Whisk the egg mixture
- Crack the eggs into the bowl with the onion.
- Add the parsley, turmeric, baharat if using, 1 tsp salt and the pepper.
- Whisk for about 30 seconds until the yolks and whites are fully combined and the mixture is evenly yellow-green with flecks of parsley.
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Ready when: No streaks of white remain and the color is uniform.
Tip: Don't whip in lots of air. Just blend, or the omelette puffs and then collapses.
5
Brown the potato layer
- Heat 3 tbsp of the oil in the clean skillet over medium heat for 1 minute until it shimmers.
- Arrange the potato slices in tight, overlapping concentric circles to cover the whole base in 2 to 3 layers, then press down gently.
- Cook uncovered for 6 minutes without stirring, until the underside is golden.
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Ready when: When you lift an edge with a spatula, the underside is deep golden and the slices are set together.
Tip: Fan the best-looking slices onto the pan first. This layer becomes the top of the finished omelette.
6
Steam potatoes tender
- Reduce the heat to medium-low, cover the skillet tightly and cook for 10 minutes without stirring.
- Slide a thin knife through the center.
- It should pass through the potatoes with almost no resistance.
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Ready when: A knife slides through the potato layers easily and the edges look golden.
Tip: If the pan smells scorched, lower the heat slightly. The base should brown, not blacken.
7
Pour in the eggs
- Pour the egg mixture slowly over the potatoes, tilting the pan so it seeps into the gaps and reaches the edges.
- Cover and cook over low heat for 10 minutes.
- The omelette is ready to flip when the edges are firm and pulling slightly from the pan and the center is mostly set, with only a slight wobble on top.
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Ready when: Edges are firm, the surface is matte instead of glossy, and the center jiggles only slightly.
Tip: Keep the heat low. High heat browns the bottom before the center sets.
8
Flip and finish
- Run a spatula around the edge to loosen the omelette and shake the pan gently to confirm it moves freely.
- Place a flat plate over the skillet, and with a mitt on your hand, invert the pan in one confident motion so the omelette lands on the plate crust-side up.
- Return the empty skillet to medium-low heat, add the last 1 tbsp oil, then slide the omelette back in with the uncooked side down.
- Cook for 4 minutes, until the underside is golden and the center registers 160°F (71°C).
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Ready when: Both sides are golden and an instant-read thermometer in the center reads 160°F (71°C).
Tip: Flip over the sink or a rimmed tray in case any loose egg escapes.
9
Rest and serve
- Slide the omelette onto a cutting board or serving plate and let it rest for 5 minutes so it firms up and cuts cleanly.
- Cut it into 4 wedges and serve warm or at room temperature, with cold yogurt on the side if you like.
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Ready when: The omelette feels firm when pressed and slices cleanly without running.
Tip: Rest it uncovered. A lid or foil traps steam and softens the crust.

Good to know

Tips

Dry potatoes are the secret to a crisp tahdig crust, so squeeze out every bit of moisture before frying.
Steam the potatoes until fully tender before adding the eggs. The eggs set faster than raw potatoes soften.
If flipping feels risky, cook the omelette fully on the stovetop, then finish the top under a hot broiler for 2 to 3 minutes. Use an ovenproof skillet.
Serve with pickled mango (amba), pickles, flatbread or a chopped cucumber and tomato salad.

Make ahead

"Slice the potatoes up to 4 hours ahead, keep them submerged in cold water in the fridge, then drain and dry them thoroughly before using. The onion can be cooked and the parsley chopped a day ahead and refrigerated. The finished omelette is also excellent served at room temperature, so it can be cooked 2 hours ahead."

Storage & reheating

"Room temperature: up to 2 hours. Fridge: cool completely, wrap and refrigerate for up to 3 days. Freezer: not recommended, since the potatoes turn grainy. Reheat wedges in a dry nonstick skillet over medium-low heat for 3 to 4 minutes per side, or in a 350°F (175°C) oven for 10 minutes, to re-crisp the crust."

Substitutions

Yukon Gold potatoes → Russet potatoes. They are starchier and crisp well, but are more fragile once tender, so handle with care.
fresh flat-leaf parsley → A mix of fresh dill and cilantro. Use the same total of 1 cup packed (30 g). It tastes herbier, in a good way.
Iraqi baharat or allspice → Ground cumin and a pinch of cinnamon. Use ¼ tsp cumin and a pinch of cinnamon in place of the ½ tsp baharat.
neutral oil or light olive oil → Ghee. Gives a richer, nuttier crust. Use the same amounts.