Traditional Ejjeh with Potatoe

If you’re craving a comforting dish that’s nourishing, flavorful, and protein-packed, ejjeh with potatoes might become your new favorite. A staple in many Middle Eastern kitchens, ejjeh is a herby omelet made with eggs, fresh greens, and spices. This version folds in mashed Yukon gold potatoes for a satisfying twist that makes it ideal for brunch, lunch, or even a light dinner.

It’s simple to prepare, filling without being heavy, and endlessly customizable. Here’s how to make it at home.

Ingredients You'll Need

• 1 pound Yukon gold potatoes, peeled and chopped

• 1 ½ teaspoons table salt, divided

• Juice of 1 lemon

• 1 teaspoon ground black pepper, divided

• 12 large eggs

• ¼ cup chopped fresh parsley

• 4 green onions, finely minced

• 1 tablespoon all-purpose flour

• 8 teaspoons olive oil

Step-by-Step Directions

1. Cook and Mash the Potatoes

Place the chopped potatoes in a pot with 1 teaspoon of salt and cover with cold water. Bring to a boil over high heat, then reduce to medium and cook for 20–25 minutes until fork-tender. Drain well.

Return the potatoes to the pot, add lemon juice and ½ teaspoon black pepper, and mash until smooth. Set aside.

2. Make the Egg Mixture

In a large bowl, whisk together:

• 12 eggs

• ¼ cup chopped parsley

• 4 minced green onions

• 1 tablespoon flour

• Remaining ½ teaspoon salt

• Remaining ½ teaspoon black pepper

Whisk until the mixture is completely blended, with no visible streaks of egg white. This ensures a uniform texture for each omelet.

3. Cook the Omelets

Heat 1 teaspoon of olive oil in a 6-inch nonstick skillet over medium heat. Pour in ½ cup of the egg mixture and cook for about 2 minutes, until the bottom is golden brown and the eggs are set. Flip and cook for another minute.

Transfer to a cooling rack and repeat with the remaining oil and batter to make 8 omelets.

4. Assemble the Ejjeh Wraps

Spoon about ½ cup of mashed potatoes into the center of each omelet. Roll the omelet around the filling to form a wrap. Serve warm and enjoy immediately.

Tips for the Best Ejjeh

• Use a nonstick skillet: This helps keep oil to a minimum and makes flipping easy.

• Whisk thoroughly: A well-mixed egg base is key to texture and flavor—no blender needed.

• Chop herbs finely: Whether you use parsley, cilantro, or another green, make sure the pieces are small for a smoother bite.

Why This Dish Works

Ejjeh with potatoes is high in protein, thanks to the eggs, and provides satisfying complex carbs from the potatoes. It’s also a naturally gluten-free (if you swap the flour for a gluten-free alternative) and vegetarian-friendly dish. The bright parsley and green onions add freshness, while lemon juice keeps the mashed potatoes from feeling too heavy.

Nutritionally, eggs are a great source of vitamin B12, selenium, and choline important for energy, immune health, and brain function. Potatoes offer potassium and fiber, especially when prepared with minimal fat.

From fresh herbs to olive oil and simple cooking methods, this Mediterranean-inspired dish reflects the values of balance, flavor, and nourishment. Found this recipe useful? Share it or subscribe to our newsletter for more.