Mhemmer Recipe
My mother is a great behind the scenes contributor to this blog. Countless times I have skyped her with a cooking question and she responded with a long paragraph or even an entire recipe. I have to admit I have been getting a bit lazy lately preferring to obtain the answer ready from her rather than do my own research. So when I skyped her about Jewish Moroccan recipes, she replied with a handful, including this one. It’s amazing how mothers try to make our life easier even when we are old enough to do things ourselves. Some of us take advantage of that, ahem. Luckily mothers often don’t mind.
Ever since I was a child I loved omelets with a passion. In fact, omelet is the very first dish I remember making. I mean, you can’t beat the ease of preparation and versatility of an omelet. Not to mention that it’s a painless way to get children to eat their vegetables. I often mix a hearty but incognito dose of mashed carrots, green beans or squash into omelets. It’s one of the few ways I can get my daughter to eat her veggies. So, really, thank goodness for omelets.
Mhemmer a.k.a Meguina is similar to a frittata or tortilla Espanola. It is a meal in and by itself. Eggs, mashed potatoes, peas and a few aromatics are combined to produce a very satisfying dish. It is baked like a cake and even has the density of one because of the mashed potatoes. It’s easy to cut into slices and looks pretty on the plate, its studded peas and carrots peeking out on the sides.
Mhemmer/Meguina Recipe
6 to 8 servings
2 medium potatoes, peeled and quartered
1 cup diced carrots
1 cup peas
2 shallots, minced
2 garlic cloves, pressed
3 tablespoons olive oil
8 large eggs
Sea salt (I used ½ teaspoon)
Freshly ground pepper (I used ¼ teaspoon)
1 teaspoon chopped parsley (optional)
½ cup shredded gruyère or parmesan (optional)
Preheat the oven to 350 degrees Fahrenheit. Spray a 9-inch rimmed baking pan with cooking spray.
Place the potatoes in a pot of water and cook them over medium-high heat for 10 minutes. Add the carrots and peas. Cook another 10 minutes. Drain in a colander.
Meanwhile, sauté the shallots and garlic in olive oil in a small skillet over medium heat, 2 to 3 minutes.
Place the potatoes in a large mixing bowl and mash them using a potato ricer or fork. Beat in the eggs vigorously, one at a time. Add the sautéed shallots and garlic, peas, carrots, salt, pepper, parsley and shredded cheese. Stir well to combine.
Pour the egg mixture into the prepared pan. Bake until the omelet is set, 35 minutes. Serve warm or at room temperature.
Related Posts:
Mufletas
Skhina
Celebrating Jewish Moroccan Cuisine
rss feed
email
twitter
facebook
pinterest
Angie's Recipes — 01/20/2011 @ 12:55 pm
I would love this for the breakfast! Looks deeeeeeeelish!
Three-Cookies — 01/20/2011 @ 1:14 pm
Great to see this recipe. Two weeks ago I had spanish omelette, prepared by a Spaniard! It has potatoes and meat, absolutely delicious. Now I know how its done, thanks! Love the colors of the omelette
Sweet Artichoke — 01/20/2011 @ 1:24 pm
This omelette looks gorgeous! I have never tried to bake an omelette and it sounds like a great idea!
Caroline — 01/20/2011 @ 1:48 pm
This looks so good. I love frittatas and omelets, and the combination of potatoes, shallots and peas sounds wonderful! It's so nice that your mom is so involved, I always find myself calling my mom about recipes, she's one of my best resources as well.
sophiesfoodiefiles — 01/20/2011 @ 4:16 pm
A lovely recipe but could you use less eggs?
Looks truly appetizing! It is like a fritatta?
I just moved my blog to wordpress.com / Come over @ my blog & check it out! You must update your RSS though!
Umm Mymoonah — 01/20/2011 @ 4:39 pm
Wow! So your recipes must be very authentic. This looks really good, so yummy.
Joanne — 01/20/2011 @ 6:29 pm
Mothers can certainly be useful sometimes. Mine is not so kitchen/recipe savvy but she does her best!
I love egg-based dishes and this sounds delicious!
Jennifurla — 01/20/2011 @ 7:39 pm
I have to try this, it looks great for an nice evening meal to me. Your mom sounds like a very lovely woman.
Dana — 01/20/2011 @ 8:53 pm
I would have never thought of putting peas into a fritatta, or mhemmer, I bet they lend a real brightness to it.
El — 01/20/2011 @ 10:00 pm
I love omelets. It's a great idea to have them for dinner. Especially when they're full of great veggies like this!
Bridgett — 01/20/2011 @ 10:18 pm
How nice to have a mom who is a fountain of information on recipes. My grandmother is that way with our Italian family ones. I would love this! Perfect for a snack or even a dinner.
Nisrine Merzouki — 01/20/2011 @ 10:21 pm
Sophie, you may use less eggs to make a smaller omelette.
Karen from Globetrotter Diaries — 01/20/2011 @ 11:01 pm
It does sound like a tortilla espanola. I'm a fool for eggs– looks delicious!
Kimberly Peterson — 01/21/2011 @ 12:08 am
This looks delicious.. it's almost like an omelette / fritata / quiche! Yumm.. :)
My Little Space — 01/21/2011 @ 9:46 am
Nisrine, thank your mom for this yummilicious breakfast for me! It looks really mouthwatering. LOL. Hope you're having a great day.
Cheers, Kristy
Lorraine @ Not Quite Nigella — 01/21/2011 @ 11:56 am
That looks delicious! I love eggs for dinner and isn't it wonderful how helpful your mother is! :D
SaraOneTribeGourmet — 01/22/2011 @ 5:34 am
Nisrine, this Omelet looks so good! I think I'm going to try it for brunch on Sunday! Thanks for sharing sweetie! :) xo
A Canadian Foodie — 01/23/2011 @ 3:30 pm
I love to learn about flavours and this is the most unusual, but logically delicious, egg dish I have seen in a long long while.
And my mother is 80 and I still rely on her for a lot of knowledge!
:)
Valerie
Magic of Spice — 01/29/2011 @ 6:57 am
This looks just wonderful…great flavors!
ChocolateCentral — 02/01/2011 @ 4:02 pm
Hi Nisrine,
I'm thrilled to have stumbled upon your site. It is gorgeous and I love the food you present. I'm a huge fan of Middle Eastern food and love that you have so many vegetarian recipes. I have a blog myself and don't subscribe to too many, but just subscribed to yours. That's how impressed I am. Love your photographs too. I'm cooking up one of your recipes for dinner tonight for sure!
Dinners & Dreams » Makrout: Semolina and Date Bars — 11/07/2011 @ 6:16 pm
[...] Chicken with Tomatoes, Honey and Sesame Seeds Pallébé Massapan Markat Hzina: Moroccan Salsa Mhemmer Mufletas Skhina Celebrating Jewish Moroccan [...]
Dinners & Dreams » Meatballs with Celery and Saffron — 11/07/2011 @ 6:18 pm
[...] Chicken with Tomatoes, Honey and Sesame Seeds Pallébé Massapan Markat Hzina: Moroccan Salsa Mhemmer Mufletas Skhina Celebrating Jewish Moroccan Cuisine Posted in Gluten-Free Dinners, Jewish [...]
Dinners & Dreams » Chicken with Tomatoes, Honey and Sesame Seeds — 11/07/2011 @ 6:18 pm
[...] Posts: Pallébé Massapan Markat Hzina: Moroccan Salsa Mhemmer Mufletas Skhina Celebrating Jewish Moroccan Cuisine Posted in Gluten-Free Dinners, Jewish [...]
Dinners & Dreams » Massapan: MarzipanTarts — 11/07/2011 @ 6:19 pm
[...] Posts: Markat Hzina: Moroccan Salsa Mhemmer Mufletas Skhina Celebrating Jewish Moroccan Cuisine Posted in Desserts, Gluten-Free Baking and [...]