Potato (M'hemmer) Omelet
DESCRIPTION
A great side dish that can be served warm or cold. Potato omelet was de rigueur because it provided many portions according to the number of slices you demanded of it and was a filling dish to serve to the men who came from the synagogue, famished.
INGREDIENTS
- 10 eggs
- 1 lb potatoes (peeled)
- 2 carrots (peeled)
- 3 quarts water
- 12 ounce can sweet peas
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 juice lemon (juice only)
- ½ bunch parsley (finely chopped)
- 1 preserved lemon (minced)
- ½ cup olive oil
INSTRUCTIONS
- In a large pot, bring water to boil. Add potatoes and carrots to the pot.
- Boil the potatoes until they are tender. Drain in a colander and let cool, then mash potatoes and dice carrots.
- Turn on oven to Broil.
- In large mixing bowl, beat in eggs, peas, chopped parsley, lemon juice, preserved lemon, salt and pepper.
- In large saucepan, add oil and bring to medium heat, then add mixture. Lower heat to low. When edges begin to bubble and firm, place saucepan on the lowest shelf in oven and broil until the top firms and turns golden brown.
- Allow to cool enough that the omelet contracts from the edges. Cover with a plate, hold together firmly and flip over. The omelet should easily slide out of pan onto the plate.
- Garnish with parsley. Cut into wedges. Serve warm or cold.
Notes
French + Moroccan Arabic: OMELETTE M'HEMMER
One of the traditional foods of Rosh Hashanah.
This delicious omelet is served with the "Merk-hzeena" tomato salad.
NUTRITION
Calories: 150kcal
DID YOU MAKE THIS RECIPE?Tag me @gokoshercowboy and hashtag it #gokoshercowboy
Reina Alfonso says
Wonderful omelet (omelette) it looks super delicious, in Tangier we call Tortada also Cuajada it sounds like old Spanish. My mom zl would make it very often and I remember eating it in Shavuot as mom never had a dairy kitchen, dairy was not part of our meals. Thank you for your recipe and I really like the idea of finishing the cuajada in the oven!!
npool32 says
Reina,
Thank you for your message and the education (re: "tortada" and "cuajada"). Buen provecho and hag sameach!
Reina Alfonso says
Gracias, thank you and Hag Shavuot Sameah,. By the way love all your recipes!!
npool32 says
Thank you so much!
Debbie says
My mother-in-law, who was born in Casa Blanca and of French heritage, would make this omelette for us on hot summer nights. She never gave me the recipe and yours sounds similar to what she served. Thanks for sharing!
npool32 says
I'm so happy the recipe brought back some great memories! It is a very common Moroccan dish that was served to guests as it "stretched" pretty far. Thank you for taking the time to share your story!
Janice Williams says
You took the cowardly way out to cook the top of your potato omelette. In Morocco, when the bottom is cooked, you get a large, flat cover to a pan or a plate, bigger than the skillet. In one might heave, you flip the pan over and slide the omelette back into the skillet, cooked side up and cook the other side. It took me about three years to learn this technique without getting a chunk of omlette on my feet.😊
npool32 says
Janice, you absolutely called me out! lol My grandmother would be embarrassed. You'll be happy to know though, that I did actually flip the omelet the "right way" this year. 🙂