INGREDIENTS
- 1 large baking potato, about 10 ounces, peeled and diced
- Salt
- 1 tablespoon extra virgin olive oil
- Canola or grapeseed oil for frying
- 6 spring-roll wrappers
- 1 ½ teaspoons harissa , optional
- 2 teaspoons drained capers
- 1 tablespoon chopped flat-leaf parsley
- 6 medium-size eggs
PREPARATION
- Place potato in salted water to cover, bring to a boil and cook until tender. Drain, and mash with olive oil.
- Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
- Place spring-roll wrapper on saucer. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well. Dab it with 1/4 teaspoon harissa if desired. Sprinkle with some capers and parsley.
- Break an egg into the center. Taking care so that none of the egg seeps out, fold over one point of the spring-roll wrapper to meet the opposite point, to make a triangle.
- Gently slip the filled brik off the saucer and into the hot oil. Cook a minute or so, until golden on the underside, turn over and cook about another minute. Remove from the oil with a spatula, and drain briefly on absorbent paper. Prepare the remaining briks, fry them and serve while still hot.
What's happening in Tunisia?
Subscribe to our Youtube channel for updates.
