Title: Kuku Havidge (Carrot & Potato Omelet)
Categories: Cheese Israel Jewish Persian
Yield: 4 To 6

3	md	(1/2 lb) carrots
2		(1/4 lb) potatoes
2	tb	Corn oil
2	md	(1 cup) onions, chopped
1/2	ts	Salt, or to taste
1/4	ts	Pepper
4		Eggs, beaten

Vegetarians will appreciate this omelet, which is not only flavorful but substantial.

1. Cook carrots in water until they are soft but still firm. Cook potatoes in jackets in water until soft. Cool & peel potatoes. Grate both vegetables. 2. Heat all but 1 ts oil in a skillet & stir-fry onions over moderate heat 3 mins, or until onions have turned golden & slightly brown on edges. Set aside. 3. Mix carrots, potatoes, fried onions, salt, pepper, & eggs together. Pour mixture into skillet, cover, & fry over low heat for 5 mins. Turn omelet over, slip 1 ts reserved oil into skillet, & return omelet to pan. Cover and fry for 3 mins more. Serve warm, sliced like a pie. Serves 4 to 6 w/other dishes.

VARIATION: One 10-ounce package frozen chopped spinach may be used when the fresh is not available. Thaw out completely. press out liquid, and used as directed.

Recipe: "Sephardic Cooking" by Copeland Mark -- 600 Recipes Created in Exotic Sephardic Kitchens from Morocco to India -- Copyright 1992 Published by Donald I. Fine, Inc., New York, N.Y. D. Pileggi

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