Irish Omelet

4.5(21)

A great way to use up leftover boiled, baked or mashed potatoes. I love omelets and separately whipping the egg whites makes this light and fluffy despite the inclusion of potatoes. In case you're wondering about taste - imagine a cross between a knish and a souffle. Other herbs or grated onions might be good variations.

by justcallmetoni·published 2005-09-23

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Breakfast

Servings

2 serving(s)

Total time

20 min

prep 15 min

Calories / serving

320 kcal

Ingredients (6)

serves

4 large eggs, whites and yolks separatedegg
1 large potato, cooked and mashedpotato
1 teaspoon lemon juicelemon-juice
1 tablespoon fresh chives, choppedchive
2 teaspoons butterbutter
salt and peppersalt-and-pepper

Instructions (4 steps)

01Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.
02Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.
03Melt the butter in a nonstick skillet or omelette pan over low-medium heat. Cook the omelet until golden (3-5 minutes), then run under the broiler to finish and puff the omelet.
04Serve immediately.

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