Omelette Juive (Algerian Omelette)
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.jewishfoodsociety.org.
Cooking tools:
- Citrus press
- Skillet
- Stove
- Cutting board
- Chef's knife
- Mixing bowl
- Whisk
- Measuring spoon
- Measuring cup
- Spatula
- Colander
Ingredients
- 3 tablespoons extra virgin olive oil
- ½ lb Yukon gold or new potatoes, sliced into ¼” rounds
- 2 teaspoons fine sea salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon butter
- 1 yellow onion, sliced
- 4 garlic cloves, minced
- ½ teaspoon turmeric
- ½ lemon, juiced
- 10 large eggs
- ½ cup shredded mozzarella
- 2 cups fresh spinach
- ½ cup fresh or frozen peas
- ¼ cup parsley, chiffonade cut for garnish
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