Reconnect with Food by Hanan Al Badri

Learn how our food creator from France creates an irresistible french omelet for suhoor and a creamy baked potato classic for iftar this Ramadan.

Suhoor: French Omelet


  • 3 eggs
  • 25 gram of butter
  • Some chives for garnish
  • Emmental cheese
  • Salt


  • Crack the eggs in a bowl
  • Whisk eggs until completely liquid
  • Add a pinch of salt
  • Melt the butter at medium heat
  • Pour eggs as soon as the butter melts
  • Keep stirring and evening out the eggs
  • Add cheese to your preferences
  • Bring the pan to you and start rolling the omelet with a spatula
  • Smother it with some more butter
  • Cut some chives and garnish it on top of the omelet
  • Serve immediately. Enjoy!

Iftar: Tartiflette


  • 400 gram potatoes
  • 4 onions
  • 100 gram ham
  • 1/2 reblochon
  • 25 gram butter
  • Salt and pepper


  • Cut the potatoes, onions as shown in the video
  • Wash the cut potatoes to remove the starch
  • Dry out the potatoes
  • Boil salted water for the potatoes
  • Melt the butter for the onions
  • Cook until caramelized
  • Cook the sliced ham
  • Take off the potatoes when they’re easily cut with a knife
  • In a small glass tray, layer 1/2 of the onions followed by some potatoes
  • Repeat the previous step until the potatoes and onions are finished
  • Then put some sliced ham on top followed by the reblochon with crush facing up.
  • Then finish it up by putting in the remaining sliced ham
  • Cook in a preheated oven at 180 degrees for 20 minutes
  • Serve and enjoy!


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