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Tunisian Egg and Potato Omelette

Omelette made with hard boiled eggs, potatoes, tomato and cumin

Tunisian Egg and Potato Omelette


8 Eggs
1 Large Tomato, chopped
1 Medium Onion, chopped
2 Garlic Cloves, finely chopped
1 Chili Pepper, chopped
2 Medium Potatoes, peeled, cubed
2 Tblsp Olive Oil
1 Tsp Ground Cumin
Salt and Pepper to taste
1 Tblsp Flat Leaf Parsley, finely chopped
200g Tasty Cheese, grated


  1. Hard boil 6 eggs and peel then set aside.
  2. Boil potatoes cubes for 5-10 minutes to be tender yet firm then set aside.
  3. In large frying pan heat 1 Tblsp of oil then sauté the garlic and onions until lightly golden.
  4. Add tomato, chilli pepper, cumin, salt and pepper and cook for 3-5 minutes to soften.
  5. Pre-heat oven at 180c.
  6. Coat a medium baking dish well with 1 Tblsp of olive oil.
  7. Break up hard boiled eggs and add to baking dish with potatoes frying pan mixture and parsley.
  8. Add 2 raw eggs to mixture and mix well.
  9. Sprinkle over tasty cheese and bake for 10-20 minutes until top is lightly golden.
  10. Serve immediately hot.

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