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8-10 eggs
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:
Posted by Leah Perez, Z'L
Nutritional Info Per Serving: N/A
1 lb. potatoes
1 can peas and carrots
1/4 cup chopped parsley
Salt and pepper to taste
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.