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  Added: Oct 09, 2007  •  Visited (1054)  •  Print version Print this recipe (40)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Moroccan Omelet
What You Need:
  • 3 large potatoes
  • ˝ cup water
  • ˝ cup chopped onion
  • ˝ cup raw peas
  • 1/3 cup oil
  • 2 tablespoons snipped parsley
  • 5 eggs
  • 1 teaspoon turmeric
  • ˝ teaspoon salt
  • Dash pepper
  • ˝ cup chopped green pepper (optional)
  • 1 carrot, thinly sliced (optional)
  • 1 frankfurter, thinly sliced (optional)

  • How To Cook:
    1. Peel the potatoes, put in a covered casserole with ˝ cup water, and cook, covered, until tender (about 12 to 15 minutes). Mash,

    2. Cook onion, peas, and parsley in the oil in a covered casserole until tender.

    3. If the green pepper and/or the carrot is being added, they should also be added at this time and cooked with the peas and onions.

    4. Cooking time will vary with the amounts being cooked. Time should vary from about 6 to 10 minutes.

    5. Beat the eggs and stir into the potatoes. Stir in the onion-pea mixture, the seasonings and, if used, the frankfurters.

    6. Place in an oiled casserole and cook until the mixture has almost set (about 10 minutes).Let stand a few minutes before serving.

    NOTE:
    1. Variations are possible with the Moroccan Omelet by adding any, all, or none of the last three items listed in the ingredients. The main ingredients are the mixture of mashed potato, onion, peas, oil, beaten eggs, and seasonings. Use the Moroccan Omelet as a substitute for a meat dish. It is high in protein, low in cost, tasty, and filling.

    To Serve: 4
    This recipe is also available in:
    Cuisine » Africa » Morocco
    Main Ingredient » Dairy » Eggs
    Main Ingredient » Vegetables » Potatoes
    Main Ingredient » Vegetables » Peas
    Dish » Breakfast Dishes

     





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