Tunisian Potato Omelet
In this delicious omelet, we borrowed the taste of garlic, caraway, and coriander from harissa, the classic Tunisian seasoning.
1 tablespoon vegetable oil or olive oil
4 garlic cloves, minced
1/2 to 1 teaspoon red pepper flakes
1/4 teaspoon salt
1 teaspoon ground caraway
1 teaspoon ground coriander
1 15 ounce can of diced tomatoes
2 tablespoons olive oil
1 1/2 cups diced onions
1 teaspoon salt
2 teaspoons ground caraway
2 teaspoons ground coriander
2 cups diced potatoes
1/2 cup grated Parmesan cheese or Pecorino Romano cheese
Make the Spicy Tomato Sauce: Warm the oil in a small saucepan. Sizzle the garlic in the oil for a few seconds. Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds. Add the tomatoes and bring to a simmer. Simmer on low heat, stirring occasionally, while you prepare the omelet.
For the omelet: Warm the oil in a large well-seasoned or nonstick skillet, add the onions, and cook on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in the salt, caraway, coriander, and potatoes and cook for about a minute. Add 1/4 cup of water, cover, and cook on medium-low heat until the potatoes are tender, 10 to 15 minutes. Stir often and check for sticking; add more water if necessary.
While the potatoes cook, in a bowl, beat the eggs with 2 tablespoons of water. When the potatoes are tender, pour the eggs over them and cook on medium-low heat. When the eggs begin to set, lift the cooked edges while you tilt the pan so the uncooked egg slips under, onto the hot skillet. Sprinkle on cheese, cover, and cook on low heat until the eggs are set and the cheese is melted.
Divide the omelet into quarters. Serve hot, cold, or at room temperature, topped with Spicy Tomato Sauce.
The omelet can also be cut into wedges and served as an appetizer or as part of a tapas or antipasto platter.