Recipe Post

From Moosewood Restaurant's Simple Suppers cookbook.

Spicy Tomato Sauce
1 Tbs. veg or olive oil
4 garlic cloves, minced
1/2 to 1 tsp. red pepper flakes
1/4 tsp. salt
1 tsp. ground caraway
1 tsp. ground coriander
1 15-oz. can diced tomatoes

Potato Omelet
2 Tbs. olive oil
1 1/2 c. diced onions
1 tsp. salt
2 tsp. ground caraway
2 tsp. ground coriander
2 c. diced potatoes
6 eggs
1/2 cup grated Parmesan or Pecorino Romano cheese

Make the Spicy Tomato Sauce: Warm the oil in a small saucepan. Sizzle the garlic in the oil for a few seconds. Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds. Add the tomatoes and bring to a simmer. Simmer on low heat, stirring occasionally, while you prepare the omelet.

For the omelet, warm the oil in a large nonstick skillet, add the onions, and cook on medium high for about 3 minutes, until they soften and begin to turn translucent. Stir in the salt, caraway, coriander, and potatoes and cook for about a minute. Add 1/4 c. water, cover, and cook on medium low until potatoes are tender, about 10-15 minutes. Stir often ad check for sticking; add more water if necessary.

While the potatoes cook, in a bowl, beat the eggs with 2 Tbs. water. When the potatoes are tender, pour the eggs over them and cook on medium low. WHen the eggs begin to set, lift the cooked edges while you tilt the pan so the uncooked egg slips under, onto the hot skillet. Sprinkle on cheese, cover, and cook on low heat until the eggs are set and cheese is melted.

Divide the omelet into quarters. Serve hot, cold, or room temperature, topped with spicy tomato sauce.