In a skillet, preheat oil and sauté the onions until golden.

Add the potatoes and sauté until softer.

Add the meat and parsley, and mix well so it does not stick to the skillet. Add the seasonings and cook, breaking up the meat as it cooks. Continue cooking until the meat is browned.

Remove the mixture with a slotted spoon and drain in a colander.

Whisk the eggs, add them to the bowl, and mix to combine.

Wash the skillet from residue or burnt pieces if any, dry it, and return to the stove.

Warm up the pan and add oil.

There are two options to form this dish: as one big fried souffle, or small individual souffles.

Option 1: One big souffle. Preheat oil in the skillet. Once warm, reduce flame to low to medium heat, place the mixture in the skillet, and cover. When the center of the souffle hardens, take a flat cover, and slide the souffle on it, then flip it back to the skillet to finish cooking the other side. It takes some practice to get it done without breaking. Alternatively, you can cut it through the middle, and flip one half at a time.

Option 2: Egg mold sized. Preheat oil in the skillet. Place greased egg ring molds or frying pancake mold in the pan. Use it to fill with the mixture and sauté till golden brown. Gently remove from the mold, flip to complete cooking, and serve in individual portions.

This dish is great served with Israeli salad, or any other vegetarian dips.