Moroccan Tortilla Omelet
| Qty | Ingredient |
|---|---|
| 2 teaspoons | olive oil |
| 1 | medium onion (diced) |
| 2 | medium potatoes (chopped) |
| 5 | eggs |
| 1/2 cup | green olives |
| 1/2 teaspoon | salt |
| 1/2 teaspoon | pepper |
| 1/2 teaspoon | cumin |
| 1/2 teaspoon | paprika |
| 1 tablespoons | parsley (chopped) |
Directions:
In a large frying pan, heat oil over medium heat. Add onion; fry for 2 minutes. Add potatoes; spread potatoes around the pan. Cover and cook for 15 minutes until potatoes become soft. In a large bowl, beat eggs. Stir in olives and onion/potato mixture. Sprinkle with salt, pepper, cumin, paprika and parsley; mix gently. Cover and let rest for 15 minutes for eggs to set and flavors to blend. Drain any drippings left in frying pan. Spread egg mixture in pan. Cook over high heat for 1 minute, then lower heat and cook for 2-3 minutes. Flip and cook 3-5 more minutes or until done. Serve hot, or cold with tzatziki and harissa sauce.