1 large onion, finely diced
8 medium Russet potatoes, peeled and quartered
2 large carrots small dice
1 cup frozen peas
10-12 large eggs
1 bunch fresh Italian parsley, or cilantro finely chopped
1 tablespoon turmeric
2 tablespoons chicken consommé
Salt and freshly ground pepper, to taste
1/2 cup vegetable oil, for frying
Squeeze of lemon, for serving
Boil potatoes with tumeric and coarsely mash, leaving a few chunks.
Preheat oven to 400 F.
Sauté onions till golden, set aside.
In large bowl, lightly beat eggs, then add parsley and seasonings.
Add warm mashed potatoes, carrots and peas and combine all ingredients.
In deep, heavy frying pan, heat oil and pour mixture into pan.
When it is sizzling, lower flame, cover and cook for 30 minutes.
Wrap pan handle in foil and bake until top turns golden brown.
Cool for 20 minutes, then flip onto serving dish.
Serve with a squeeze of lemon.