Instructions

1. Peel, wash and dice potatoes into 1-2 cm pieces. Peel and dice the onion into similar-sized pieces.
   
2. In a large non-stick pan over medium heat, melt the ghee. Add the onions and cook, stirring, until golden. Add the diced potatoes, toss and turn them for a couple of minutes so they don’t stick to the pan. Add salt and a splash of water. Cover the pan with a lid and reduce to low heat. Keep checking and turning the potatoes every 2 minutes until the potatoes are soft.
   
3. Meanwhile, beat the eggs. Once the potatoes are cooked, add the eggs and the spices, mixing them well to blend with the potatoes. Cover the pan for a further 2 minutes, before uncovering and stirring the mixture through to ensure that the potatoes and eggs are completely cooked.
   
4. Serve with Lebanese bread, pickles and/or olives and garnish with fresh chopped coriander or parsley.

• In this version, diced onions are slowly caramelised until deeply golden. Cubed potatoes are tossed in along with a splash of water and the pan is covered to allow the potatoes to steam until nearly tender. The tender potatoes are pan-fried for a bit to lightly brown, then beaten eggs are folded in gently to cook just until set.