Ingredients:

• 4 or 5 large potatoes
• 1 carrot
• 1 handful of peas (frozen or canned)
• 1 pinch of salt
• 1 small preserved lemon or ½ squeezed lemon
• 8 eggs
• Oil, salt, pepper

Peel the potatoes and the carrot, then boil them with a pinch of salt. Once cooked, drain them. Mash the potatoes with a potato masher, then add the carrot cut into small cubes, the uncooked peas, the chopped parsley, the preserved lemon cut into small cubes, salt, and pepper. Add the eggs one by one and mix everything together with a fork.

Preheat the oven to gas mark 7 or 200°.

In an oven-safe pot or stainless-steel saucepan, pour in 1/2 glass of oil and grease the sides of the dish. Heat until the oil is very hot, pour in your mixture and cook over a low heat for about ten minutes. Then place in the oven at 180° for 40 minutes. Keep an eye on the cooking and remove when golden and when a knife tip inserted into the omelette comes out clean. Turn out by placing a flat plate over the pot and flipping the pot over in one confident motion. It's ready!

Otherwise, do as Eva does: use a loaf tin and place it directly in the oven. It works well, but... it's not quite the same as Grandma Sol's.