Berberilla

Berberilla

DATE: May 14, 2025
  • Berbere Ann
  • Berbere Spice
  • breakfast
  • diet
  • Ethiopian Spice
  • Gluten-Free
  • lunch
  • meal type
Meet the Berberilla – a bold twist on the classic Spanish Tortilla. This comforting dish of eggs, potatoes, onions, tomatoes, and garlic gets a vibrant upgrade with our luxurious Berbere Ann Spice Blend. Inspired by the traditional Ethiopian mix, Berbere Ann brings together 15 earthy, aromatic spices—including turmeric, cardamom, cinnamon, and nutmeg—for a warm, complex flavor that elevates everything it touches. While it's a natural match for tomato-based dishes, Berbere Ann also shines on chicken, fish, and lamb. But where it truly sings? Eggs. Especially in this rich, satisfying recipe where every bite delivers spice, depth, and comfort.
  • Time 1 hour
  • serves> 6
Accent Graphic
Accent graphics

Featured product

Berbere Ann

Berbere Ann

Ethiopian Spice Blend
Berbere Ann Refill

Berbere Ann Refill

Ethiopian Spice Blend
Ingredient Graphic
  • 1 tbsp olive oil
  • 2 tbsp Berbere Ann Ethiopian Spice Blend (separated)
  • 1 medium-sized onion, sliced
  • 2 garlic cloves, minced
  • 4 roma tomatoes, diced/ roughly 1 lbs
  • 2 tbsp tomato paste
  • 1 ½ lbs baby dutch potatoes, washed and peeled
  • 8 eggs
  • ½ cup milk
  • ¼ cup parsley, chopped
  • 2 tsp sea salt (separated)

Directions

  1. Line the bottom of a 9x9 baking dish with parchment paper and set aside.
  2. Boil the potatoes in a large pot of salted water for 10 minutes; drain and set aside.
  3. In a large rimmed skilled, add olive oil; when hot, add the onions and cook over medium heat for three minutes until they are translucent.
  4. Add the garlic and sauté together for one minute.
  5. Add the tomatoes, tomato paste and 1 tbsp Berbere Ann Ethiopian Spice and a tsp of sea salt.
  6. Continue to sauté the ingredients together for 2 minutes; Add in the boiled potatoes and parsley; coat with the aromatics and tomato mixture; add a ¼ cup of water.
  7. Reduce the heat to simmer, cover and allow to gently cook together together for 15 minutes.
  8. Preheat the oven to 375F˚
  9. While the potatoes cook prepare the eggs. In a large glass bowl, add the eggs, milk, remaining 1 tbsp of Berbere Ann spice blend, and the remaining 1 tsp sea salt. Whisk the egg mixture.
  10. When the the potatoes mixture is cooked, add it to the prepared baking pan and pour the Berbere spiced egg mixture evenly over it. Shake the pan so everything settles.
  11. Bake uncovered in the oven for 25-30 minutes until the egg completely sets. Enjoy!

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