For ➏8-10 eggs*
500 g potatoes*
250 g canned peas & carrots*/or 3 fresh carrots & a handful of peas
chopped parsley
salt & pepper
3 tbs of olive oil
Boil the peeled potatoes then mash coarsely. Add the peas and carrots, salt and pepper and chopped parsley. Add the eggs 1 at a time and mix in with a spoon. Rub oil on a large spring form pan well. Heat over medium heat. Pour the mixture into the the pan and bake at 190°C for 45 m or until the omelet is golden. Allow to cool a bit before serving.**
*Less when serving 4.
**Can be baked in a pan on fire-top for 30 m, turned over for 15 m more.
A classic of the Jewish Moroccan kitchen, it is also made, slightly differently, in Spain as tortilla.
Read more Jewish recipes: lamb meatballs with eggplant sauce.
