28 June - 4 July 2001
Issue No.540
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Al-Ahram Weekly Online 28 June - 4 July 2001 Issue No.540 |
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| Published in Cairo by AL-AHRAM established in 1875 | Current issue | Previous issue | Site map | ||
Potato and leek omelette
Ingredients:
3 large potatoes (750gms), peeled and diced
2 leeks (halved, washed and thinly sliced)
8 eggs (at room temperature)
1/2 cup milk
1/2 cup yellow grated cheese
3tbsp corn oil
1tsp ground cumin
salt + pepper
Method
Boil potato dice in a deep pan filled with boiling salted water. Remove and strain from water when half cooked. Heat oil in a large non-stick frying pan (about 26cm diametre) over medium heat. Add potatoes and cumin. Cook, stirring frequently, for 10mn, or until tender. Stir in leeks. Cook until just tender. Whisk eggs, milk and seasonings together in a bowl. Pour over potatoes in pan. Sprinkle with cheese. Reduce heat to low. Cook uncovered for 5mn, or until just set. Place pan under a preheated grill, about 5cm from heat source. Grill until set and golden (about 2mn). Allow to stand in pan for 2mn more. Serve in wedges with a Greek salad.
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