Omelette Potato Cake
Marcoude Des Legumes
2 tbsp vegetable oil
1 onion, finely chopped
1/2 cup chopped mushrooms
1/2 tsp ground cumin
1/2 tsp ground turmeric
1 garlic clove, crushed
1 or 2 fresh green chilies, finely chopped
a few cilantro sprigs, chopped
1 firm tomato, chopped
1 small potato, cubed and boiled
1/4 cup frozen or canned green peas
1/4 cup frozen or canned corn
2 eggs, beaten
1/4 cup grated cheese (optional, but very, very nice)
salt and freshly ground black pepper
1. Heat the vegetable oil in cast iron skillet and fry ingredients up to the cannned corn (about 11 ingredients, not including the oil) until they are well blended but potato and tomato are still firm. Do not overcook. Season to taste.
2. Increase the heat and pour in beaten eggs, mixing very thoroughly. (Or, put eggs in large bowl, pour in sauteed ingredients, and mix thoroughly before returning them all to pan. Cook until bottom layer is brown, turn the omelette over and sprinkle with grated cheese. Place under broiler and cook until egg sets and the cheese has melted.
Garnish with any extra sprigs of cilantro and serve with a salad if desired.