Tunisian Brik

• 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 1/2 teaspoons harissa (chili paste, sold in fancy food or Middle Eastern shops), optional
• 2 teaspoons drained capers
• 1 tablespoon chopped flat-leaf parsley
• 6 medium-size eggs
• 1 lemon, cut in 6 wedges

1. Place potato in salted water to cover, bring to a boil and cook until tender.
2. Drain, and mash with olive oil.
3. Heat 2 cups of grapeseed or canola oil in deep 10-inch skillet to 350 degrees.
4. Place spring-roll wrapper on saucer.
5. Place 3 tablespoons of mashed potatoes in middle, flattening the center to make a well.
6. Dab it with 1/4 teaspoon harissa if desired.
7. Sprinkle with some capers and parsley.
8. Break an egg into the center.
9. 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.
10. Gently slip the filled brik off the saucer and into the hot oil.
11. Cook a minute or so, until golden on the underside, turn over and cook about another minute.
12. Remove from the oil with a spatula, and drain briefly on absorbent paper.
13. Prepare the remaining briks, fry them and serve while still hot, with lemon wedges.

baking potato, salt, extra virgin olive oil, grapeseed oil, springroll wrappers, sold, capers, flatleaf parsley, eggs, lemon

Taken from cooking.nytimes.com/recipes/8615 (may not work)