Potato and Onion Omelet

Years ago, after I had served a frittata as a light supper, my mother-in-law wanted to show me her own trademark omelet with potatoes and onions. It was, of course, delicious - and quite similar to what I had prepared. Both dishes fell off my radar until recently, however, when my kids sampled a Moroccan Potato and Onion Omelet at my sister-in-law's home. Although other recipes might call for boiling the potatoes, I prefer to pan-fry them with the onions. While this might be perceived as an American twist - think crispy home fries set into an omelet - it's interesting to note that my sister-in-law also fries her potatoes, so presumably other Moroccans do as well.

Parsley and Moroccan spices are added to season the omelet, and the ratio of potatoes to eggs can be adjusted to taste.

Photo © Christine Benlafquih

_{Do you Twitter? Follow @moroccan_food.}

_{Keep up with Moroccan Food on Facebook.}

_{Sign up for the free weekly Moroccan Food Newsletter.}

_{Have questions about Moroccan food or cooking? Post them to the Moroccan Food Forum.}