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Omelet, M'Hemmer (P, TNT)
Source: My Moroccan mother-in-law
Servings: 4-6

8-10 eggs
1 lb. potatoes
1 can peas and carrots
1/4 cup chopped parsley
Salt and pepper to taste

Boil the peeled potatoes then mash coarsely. Add the peas and carrots, salt and pepper and chopped parsley.

Add the eggs one at a time and mix them in with a spoon.

Spray a large springform pan well. Pour mixture into the pan and bake at 375°F for about 45 minutes or until the omelet is golden.

Allow to cool a bit before unmolding.

Poster's Notes:
I learned how to make this omelet from my Moroccan mother-in-law. I use a non stick spray instead of the oil and it comes out just as good as hers. It comes out looking like an eggy frittata; I made a couple for my dad's break-the-fast this year.

Posted by Leah Perez, Z'L

Nutritional Info Per Serving: N/A