A NOMVEX RECIPE
Iraqi potato and herb egg skillet
Vegetarian2 servings≈ 40 min
Clear quantities, a few steps and an idea for making this meal fit your pantry.
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01 / PREPARE
On the counter
For 2 servings. Edible-portion weights. Legumes are cooked and drained unless stated otherwise.
- Potatoes360 g
- Eggs3 pieces
- Onion130 g
- Tomatoes180 g
- Fresh dill15 g
- Parsley20 g
- Olive oil25 ml
Declared allergenic ingredients: eggs. Check packaging and possible traces; a substitution may change the allergens.
02 / COOK
Let’s make it
Dice potatoes small and brown in oil for 15 minutes until fully cooked.
Add chopped onion and tomato; simmer 8 minutes and fold in herbs.
Pour in beaten eggs and cook gently until fully set; serve immediately.
Your kitchen, your choices.
An original recipe from the NOMVEX editorial collection. Total time is an estimate and varies with equipment, cutting and quantity. Adjust seasoning and check doneness. This page does not provide a nutritional assessment.
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