Moroccan style omelette
Cooking time: 10 min. / 15 min.Difficulty: easy
Moroccan omelette, that is something. When you are eating it, you have a feeling it is pretty light. It is probably thanks to the tomatoes added. This omelette I learnt from one girl in a village in Atlas mountains. The eggs were from their hens. So yummy. Moroccan omelette is very tasty everywhere I tried it, but at this place was even more special.
Process
Heat up oil in a pan, add onion and stir on a mild flame 1-2 minutes.
Add cumin, paprika, little bit of water and stir fry 1-2 minutes.
Then add green parsley, tomato and saffron. Saute covered about 7 minutes till the tomato is mushy. If the mix is too dry add little bit more water.
Add eggs, salt to taste, stir, cover and cook slowly covered till done.
If you want, you can add olives and preserved lemons a few minutes before the omelette is done.
Serve with Moroccan bread (khobz).
To buy saffron: USA, UK, Europe, Moroccan plates and bowls USA, UK, Europe
Ingredients
For 1 large omelette for 3 persons:
- 1 red onion chopped
- 1/2-1 tsp cumin powder
- 1/2-1 tsp paprika powder
- handful green parsley chopped
- 1 large tomato peeled and chopped
- 1/2 tsp saffron (optional)
- 3 eggs
- salt
- 2 tbs olive oil for frying
