Morocco
Morocco - Bayd de Zaitun (Olive Omelette).
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To serve 4 · 6 eggs · 100 g black olives, stoned and finely chopped · 2 tbsp parsley, chopped · ½ tsp ground caraway · ½ tsp ground cumin · 1 tbsp olive oil · 1 pinch sweet paprika · 1 tsp tarragon · Salt and pepper
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Preparation:
Beat the eggs.
Add the olives, parsley, caraway and cumin. Season with salt and a pinch of pepper. Mix well.
Heat the oil in a frying pan.
Pour in the omelette mixture and allow to set, making sure it remains moist.
Transfer to a dish and sprinkle with a little paprika and tarragon.
