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 tsp salt
- 1/2 tsp black pepper
- 1 juice lemon (juice only)
- 1/2 bunch parsley (finely chopped)
- 1 preserved lemon (minced)
- 1/2 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
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