Ejja is an egg-based dish similar to an omelet or frittata, made with chopped potatoes, tomatoes, chillies and fresh herbs such as coriander or parsley. This recipe is traditionally cooked in the oven but it may be cooked in a frying pan too. It is perfect for the iftar table with Libyan soup, or wrapped inside a piece of ftat, Libyan stove top flat bread.
1 medium potato
1 chilli (devein or replace with paprika if you want less heat)
2 cups chopped parsley
1 cup coriander
1 cup chopped onion and spring onion
1 teacup milk
3 tablespoons breadcrumbs
3 tablespoons flour
2 teaspoons baking powder
black pepper, salt to taste
Chop all the ingredients, chopping quite small.
Saute the potatoes.
Saute the onions.
Put the onions and potatoes, add the other ingredients.
Add the milk, breadcrumbs and flour. The mixture should be thick.
Put some oil in the pan, wait until it gets hot and add the mixture. Flip to the other side after a few minutes when the bottom is set.
Alternatively, grease a casserole with oil. Place in the oven for a few minutes, then remove and add the mixture. Leave in the oven for about 20 minutes.
Serve warm, with soup, bread or wrapped inside ftat as below.