Pasta dishes are just always delicious!
Heat half of the olive oil. Add the onions, fennel and potato cubes and sauté for 8 to 10 minutes, stirring occasionally, until the potatoes are cooked. Add the garlic and heat again for 1 minute. Remove the skillet from the heat, transfer the vegetables to a large enough bowl and set aside. Mix the eggs, add the parsley and season with salt, pepper and chili. Heat 1 tbsp of the remaining olive oil in a non-stick frying pan, add half of the egg mixture, the vegetables, the pasta, half of the olives and finally the remaining egg mixture and cook until the mixture starts to set. Use a spatula to lift the edge of the dumpling so that the rest of the mixture can set as well. Repeat the process until the bottom of the omelet is golden brown. Slide the omelette out of the frying pan onto a plate, wipe out the frying pan with kitchen roll and heat the remaining olive oil in it. Later, place the omelet, top side down, in the frying pan and toast until just the side is golden brown. Place the omelet, top side down, in the skillet and cook until the omelet is golden brown on both sides. Arrange the omelet on a serving platter and garnish with the remaining olives and marjoram. Serve divided into cake pieces and accompanied by tomato salad.
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