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Recipes - Potatoes
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Tunisian Potato Omelet
Moosewood Restaurant Simple Suppers
Spicy Tomato Sauce
1 T vegetable 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
2 cups of diced tomatoes
Potato Omelet
2 T olive oil
1 1/2 C diced onions
1 tsp salt
2 tsp ground caraway
2 tsp ground coriander
2 C thinly sliced potatoes (or diced if you prefer)
6 eggs
1/2 C grated Parmesan 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 well-seasoned or nonstick skillet, add the onions, and cook
on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in
the salt, caraway, coriander, and potatoes and cook for about t aminute. Add 1/4 C of water,
cover and cook on medium-low heat until potatoes are tender, 10 to 15 minutes. Stir often and
check for sticking; add more water if necessary.
While the potatoes cook, in a bowl, beat the eggs with 2 T of water. When the potatoes are
tender, pour the eggs over them and cook on medium-low heat. 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 the cheese is melted.
Divide the omelet into quarters. Serve hot, cold or at room temperature, topped with Spicy
Tomato Sauce. Pair with a mixed green salad. Serves 4.
Moosewood Restaurant Simple Suppers
Spicy Tomato Sauce
1 T vegetable 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
2 cups of diced tomatoes
Potato Omelet
2 T olive oil
1 1/2 C diced onions
1 tsp salt
2 tsp ground caraway
2 tsp ground coriander
2 C thinly sliced potatoes (or diced if you prefer)
6 eggs
1/2 C grated Parmesan 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 well-seasoned or nonstick skillet, add the onions, and cook
on medium-high heat for about 3 minutes, until they soften and begin to turn translucent. Stir in
the salt, caraway, coriander, and potatoes and cook for about t aminute. Add 1/4 C of water,
cover and cook on medium-low heat until potatoes are tender, 10 to 15 minutes. Stir often and
check for sticking; add more water if necessary.
While the potatoes cook, in a bowl, beat the eggs with 2 T of water. When the potatoes are
tender, pour the eggs over them and cook on medium-low heat. 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 the cheese is melted.
Divide the omelet into quarters. Serve hot, cold or at room temperature, topped with Spicy
Tomato Sauce. Pair with a mixed green salad. Serves 4.
Here are some recipes that takes a creative twist on a simple vegetable.
Potatoes with Lemon and Capers
Moosewood Restaurant Simple Suppers
4 or 5 potatoes (about 1 3/4 lbs)
1 lemon
1 T drained capers, more to taste
2 T olive oil
salt and pepper to taste
Bring a large pot of water to boil. While the water heats, peel or scrub the potatoes and cut into 1
inch cubes. Add to the water and retrun to a boil. Cook until a knife easily pierces but doesn't
crumble a potato cube, about 5 minutes.
While potatoes cook, grate the peel of the lemon into a large bowl, taking care to grate just the
yellow part and not the white pith, which is bitter. Squeeze the lemon and add 2 T of the juice to
the bowl. Add the capers, chopped if you wish.
Drain the potatoes, add them to the bowl, drizzle on the oil and toss. Add salt and pepper to
taste. Serves 4.
Moosewood Restaurant Simple Suppers
4 or 5 potatoes (about 1 3/4 lbs)
1 lemon
1 T drained capers, more to taste
2 T olive oil
salt and pepper to taste
Bring a large pot of water to boil. While the water heats, peel or scrub the potatoes and cut into 1
inch cubes. Add to the water and retrun to a boil. Cook until a knife easily pierces but doesn't
crumble a potato cube, about 5 minutes.
While potatoes cook, grate the peel of the lemon into a large bowl, taking care to grate just the
yellow part and not the white pith, which is bitter. Squeeze the lemon and add 2 T of the juice to
the bowl. Add the capers, chopped if you wish.
Drain the potatoes, add them to the bowl, drizzle on the oil and toss. Add salt and pepper to
taste. Serves 4.
Quotes
“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”
John Tyler Pettee, 'Prayer and Potatoes'
"Only two things in this world are too serious to be jested on, potatoes and matrimony."
Irish saying.
“Pray for peace and grace and spiritual food,
For wisdom and guidance, for all these are good,
but don't forget the potatoes.”
John Tyler Pettee, 'Prayer and Potatoes'
"Only two things in this world are too serious to be jested on, potatoes and matrimony."
Irish saying.