Algerian Torta

A small book can be written about Algerian egg dishes. The names of our egg dishes point to the unique Mediterranean mix of influences that is Algerian cuisine.

Bayd (beid, bayda)- Medieval influenced dishes
Ijja- Arabic
Shakshouka- Turkish
Torta- Spanish
Fritatta-Italian
Strata-Italian
Omelette- French

The Medieval Moorish and Arabic influenced egg dishes tend to be the most complex and varied. The others are mostly very easy to make.

This is potato, shallot and fennel torta I made the other day. The eggs are cooked until just set so the texture is light and delicate, not rubbery and tough. This can be eaten for breakfast or for a light lunch or dinner. For lunch or dinner I like to serve it with a simple green salad or orange and onion salad. Algerian table sauces for the torta can include harissa, salsa tomatish (tomato salsa) or sweet tomato jam (a glorified ketchup, worth the effort to make because it is absolutely delicious).

Ingredients"

4 medium potatoes sliced

1 large shallot sliced

1 fresh fennely bulb chopped

8 eggs

10" skillet with a non stick surface

Extra Virgin Olive Oil

Salt