Russian Cookbook

1 small onion
3 small cooked potatoes
1 capsicum
1 large tomato
1 clove garlic
2-5 tablespoons milk
3-4 tablespoons oil
2-3 tablespoons cooked peas
3 eggs
3-5 drops Tabasco sauce
Salt and pepper, to taste

Chop the onion finely, dice the potatoes, pepper and tomato (discard seeds if possible.) Crush the garlic.

Heat oil in the pan and fry the onion until gold, add garlic. Stir in the rest of the vegetables and heat thoroughly.

Beat the eggs lightly, add milk, Tabasco sauce and seasoning, and pour into the pan over the vegetables. Stir lightly, then leave until the eggs are just set.

Serve immediately after cooking.

4 sliced, boiled potatoes
1/4 cup butter
5 eggs
1/2 cup sour cream
2 tablespoons fresh dill, chopped
Salt and pepper, to taste

Saute the potato slices in butter to a golden brown. Beat the eggs together with the sour cream. Gradually fold the eggs into the potatoes. Cook until set. Season. Tum out onto heated platter and shower with the chopped dill.

450 gr potatoes, peeled, boiled, diced
2 courgettes, thinly sliced
2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 tablespoons fresh dill, chopped
4 eggs, beaten
Salt and pepper, to taste

Heat the oil in a large frying pan that can be used under the grill. Add the onion and cook gently for 3-4 minutes, until golden brown. Add the potatoes courgettes. Cook for about 10 minutes, shaking the pan occasionally, until the courgettes are softened and the potatoes are lightly browned. Add garlic and cook for 1-2 minutes more.

Stir the dill into the eggs, add salt and pepper. Pour over the vegetables and cook over a moderate heat until the underside is set. Preheat the grill. Grill the omelet until the top is set.

Cut into wedges and serve hot.