My trusty sous chef (Dan) and I made the Tunisian Potato Omelet for dinner on Monday night. Again, I couldn't manage to follow the recipe exactly. . .I couldn't find ground caraway in the store so I used cumin instead. Dan was a little overzealous in cubing the potatoes so we had quite a bit extra. Probably more like 3 cups than 2. They were lovely organic Yukon Gold potatoes though, so I don't think the extra potatoes made the omelet too dry or anything. I also broiled the omelet for a couple minutes at the end to get the Parmesan nice and brown and crusty. I think that was all I changed. All in all, I thought it was pretty good. Dan really liked it. I think that for the time it took to make this I could have make something better, though. If I make it again I may just serve it with salsa. Oh, I just remembered another change, I buzzed the sauce a bit with my immersion blender b/c the oil was sitting on top unappetizingly and Dan doesn't really like chunky tomato things. Have I told you how much I love my immersion blender? It is the handiest thing. I use it a lot and it is so much more versatile and easy to use than a regular blender. We had it with a simple salad of greens, dried cranberries and toasted almonds and pine nuts with some balsamic vinaigrette.