Egg & potato rolls

Egg & potato rolls

By
From
A Month in Marrakesh
Serves
4
Photographer
David Loftus

This is one of my favourite snacks from the Djemaa el Fna square. There are two stalls serving this cheap and cheerful meal to hungry Moroccans. After a hard day's work, you can choose soft–or–hard–boiled or hard free-range organic eggs, which are then peeled and combined with just–boiled hot potatoes in a roll and drizzled with fruity olive oil and sprinkled with salt and cumin. It's one of the dishes you won't forget after eating it on the square.

Ingredients

Quantity Ingredient
4 arab-style flatbreads
extra-virgin olive oil, for smearing and drizzling
4 potatoes, peeled whole, boiled then roughly chopped
4 eggs, boiled but still soft, peeled and roughly chopped
1 teaspoon ground cumin
sea salt

Method

  1. Split open the flatbreads with a sharp knife, then smear olive oil on the inside of each. Add a potato and an egg to each roll, sprinkle with cumin and salt and drizzle with extra olive oil. Press the tops of the flatbreads down and serve.
Tags:
Morocco
Moroccan
Marrakesh
Africa
African
North African
Month
A Month in Marrakesh
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