Fijian Potato Omelette Recipes

FIJIAN POTATO OMELETTE

Steps:

• Heat oil in a large, heavy frypan and gently fry onion, spices, garlic and ginger over a low heat for about 10 minutes.
• Remove from heat and mix in potatoes and peas.
• Beat eggs in a large bowl.
• Add the spiced vegetables to the eggs and combine evenly.
• Season well.
• Lightly re-oil the pan. Pour mixture back into the pan and cook over a very low heat for 8-10 minutes, taking care the omelette doesn't burn.
• As it cooks, heat grill. To finish off, place omelette under grill until it puffs up and turns golden.
• Stand for 5 minutes before turning out.
• Allow to cool then cut into wedges.

POTATO OMELET

Steps:

• In a 10-in. skillet, cook potatoes in oil over medium-high heat for 10 minutes or until golden brown, stirring occasionally. Add the onions, parsley and garlic; cook until tender. Reduce heat to medium. , In a bowl, beat eggs, water, salt and pepper. Pour over potato mixture; cover and cook for 8-10 minutes or until completely set. Cut into wedges. Serve with sour cream and bacon if desired.

POTATO OMELETTE

Steps:

• Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve.
• Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste.
• Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well.
• Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking.
• You can serve hot or cold.