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1
Make the Spicy Tomato Sauce: Warm the oil in a small saucepan.
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2
Sizzle the garlic in the oil for a few seconds.
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3
Add the pepper flakes, salt, caraway, and coriander and cook briefly, about 30 seconds.
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4
Add the tomatoes and bring to a simmer.
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5
Simmer on low heat, stirring occasionally, while you prepare the omelet.
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6
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.
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7
Stir in the salt, caraway, coriander, and potatoes and cook for about a minute.
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8
Add 1/4 cup of water, cover, and cook on medium-low heat until the potatoes are tender, 10 to 15 minutes.
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9
Stir often and check for sticking; add more water if necessary.
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10
While the potatoes cook, in a bowl, beat the eggs with 2 tablespoons of water.
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11
When the potatoes are tender, pour the eggs over them and cook on medium-low heat.
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12
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.
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13
Sprinkle on cheese, cover, and cook on low heat until the eggs are set and the cheese is melted.
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14
Divide the omelet into quarters.
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15
Serve hot, cold, or at room temperature, topped with Spicy Tomato Sauce.
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16
Baby Greens with Pecans & Pears (page 206) complements the spiciness of the sauce.
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17
Serve creamy Lemon Coconut Tapioca Pudding (page 276) for dessert.
