Irish Potato Omelet

(6 servings)

  • 6 large eggs
  • 1 Tablespoon chives - chopped
  • 1 large potato
  • 1 Tablespoon scallions - chopped
  • 1 Tablespoon butter
  • lemon juice
  • salt and pepper - to taste
Boil the potato and mash it. (You could use leftover mashed potatoes.)

Separate the eggs yolks and egg whites.

Beat the egg yolks into the mashed potato. Add a splash of lemon juice, the chives, the scallions and salt and pepper to taste. Mix well.

In a separate bowl, whisk the egg whites until stiff and gently fold them into the potato mixture.

Melt a Tablespoon of butter in an omelet pan or frying pan. Cook the mixture over medium heat until golden. Then, run it under the broiler to finish and puff it up. Serve at once.

A simple omelet of eggs and mashed potatoes with scallions and chives. Beating the egg whites separately help keep this hearty omelet unusually puffy and light.

Mr Breakfast would like to thank Saunny for this recipe.

Recipe number 942. Submitted 4/4/2003.