Tunisian Brik

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 6
• 1 large baking potato, about 10 ounces, peeled and diced
• salt
• 1 tablespoon extra virgin olive oil
• canola oil or grapeseed oil, for frying
• 6 spring roll wrappers
• drained capers (about 2 t.)
• 1 tablespoon chopped flat leaf parsley
• 6 medium eggs
• 1 lemon, cut in 6 wedges

Recipe

• 1 place potato in salted water to cover, bring to a boil and cook until tender. drain, and mash with olive oil.
• 2 heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
• 3 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.
• 4 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.
• 5 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, with lemon wedges.