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Potato & Onion Omelet

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Prep 5 min.
Cooking 30 min.
Total 35 min.
Yield Makes 4 servings

My daughter Mona often prepares this nourishing quick meal for her seven children at the end of a busy day. She varies the recipe by adding diced red bell peppers, tomatoes or whatever bits of vegetables she has on hand. A salad and bread complete the meal.

In a medium bowl, beat the eggs and milk until frothy. Set aside.

Heat the butter in a large non-stick frying pan and sauté the onions and mushrooms until lightly browned. Remove with a slotted spoon and set aside.

Lightly sprinkle both sides of the potato slices with MOROCCAN BLEND. Place slices in the frying pan and brown on both sides over medium-high heat. Distribute the onions and mushrooms over the top of the potatoes and add 2 to 4 Tbsp water. Cover and cook over low heat 10 to 15 minutes, until the potatoes are done. Remove lid and pour the eggs over the potatoes. Sprinkle lightly again with MOROCCAN BLEND. Cover and continue cooking over low heat for 10 to 15 minutes until the eggs are set.


  • 6 Eggs
  • 3 tbsp Milk
  • 3 tbsp Butter
  • 1 c diced Onion
  • 1 c sliced Mushrooms
  • 2 Large Potatoes, scrubbed and sliced 1/4 inch thick
  • Moroccan Blend