2 medium potatoes
4 tablespoons extra virgin rapeseed oil
2 small onions, cut into half-moons
2 garlic cloves, crushed
100g walnuts, chopped
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 and 1/2 teaspoons fine sea salt
1/2 teaspoon ground black pepper
180g frozen peas
75g mixed fresh leafy herbs, such as chives, coriander,
Parsley, mint, dill or even kale, chopped
6 free-range eggs
METHOD:
1. In a small saucepan, boil the potatoes with the skin on for 15–20 minutes, until just tender with a bit of bite. When cool to touch, peel and cut into 2cm cubes and set aside.
2. While the potatoes are cooking, heat 3 tablespoons of the oil in a medium cast iron or frying pan over a low to medium heat. Add the onions and cook for 5 minutes or so, until browning.
3. Add the garlic and cook for 1 minute, then add the walnuts, spices and seasoning and cook for 1 minute more. Add the peas, potatoes and herbs, stir and take off the heat.
4. Whisk the eggs in a large bowl, then add the onion and potato mixture. Try to work quickly here so that the eggs don’t start cooking in the bowl.
5. Heat the remaining tablespoon of oil in the pan, still on a low to medium heat, and pour in the egg mixture.
6. Cover the pan with a lid or large plate and cook for 8–10 minutes, until browned at the bottom and mostly cooked through. Every now and then, run a slotted turner or spatula along the edge to ensure it’s not sticking and to give the omelette a nice rounded edge. Flip the omelette with a slotted turner or carefully invert it onto the lid or plate, then slide it back into the pan to cook the other side for 2–3 minutes.
7. Cover the pan again and turn off the heat. Wait 2–3 minutes and the kuku is ready.
8. Serve the kuku to the table in the pan for everyone to grab a slice or pack up for a picnic.
9. Serve with salad and olives.
Tip: You can use leftover boiled or mashed potatoes for this recipe.
