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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (297g) Recipe makes 2 servings |
||
| Calories 323 | ||
| Calories from Fat 125 | (38%) | |
| Amount Per Serving | %DV | |
| Total Fat 13.9g | 21% | |
| Saturated Fat 5.6g | 27% | |
| Monounsaturated Fat 4.8g | ||
| Polyunsaturated Fat 1.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 433mg | 144% | |
| Sodium 178mg | 7% | |
| Potassium 919mg | 26% | |
| Total Carbohydrate 33.3g | 11% | |
| Dietary Fiber 4.1g | 16% | |
| Sugars 2.3g | ||
| Protein 16.4g | 32% | |
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By: justcallmetoni
Irish Omelet
By: justcallmetoni
Sep 23, 2005
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.
SERVES 2
Ingredients
- 4 large eggs, whites and yolks separated
- 1 large potato, cooked and mashed
- 1 teaspoon lemon juice
- 1 tablespoon fresh chives, chopped
- 2 teaspoons butter
- salt and pepper
Directions
1
Separate the eggs and beat the yolks. Add, the mashed potato to the yolks, mixing thoroughly. Add the lemon juice, chives, and salt and pepper.2
Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.3
Melt 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.4
Serve immediately.
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Browse similar recipes by category
- Course > Breakfast > Omelets & Frittatas
- Main Ingredient > Vegetables > Potatoes
- Main Ingredient > Eggs/Dairy > Eggs
- Cuisine > European > Western > Irish
- Preparation > Time to Make > < 30 mins
- Preparation > Equipment > Oven > Broil/Grill
- Preparation > Equipment > Stove Top
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
- Occasion > Taste/Mood > Savory
- Dietary > Vegetarian
- Dietary > Low in... > Low Sodium
- Dietary > Low in... > Low Calorie
Featured Reviews for This Recipe
From: Lakerdog2
On Jun 18, 2008
YUM! I was surprised how good this was. I cut the recipe in half, since it was just me. I also added one strip of cooked, crumbled bacon, a little chopped green bell pepper, and about a tablespoon of cheddar cheese. I didn't have any chives, so left those out. I didn't finish it off in the oven, it was so thick, it flipped over nicely, so I just browned the other side. I was making hollandaise sauce for somthing completely separate, but ended up topping it with a little of that and it was a nice addition. Salsa would be good too. What a great base recipe! The possibilites are endless with this one. The texture is great, very filling but also light. Thanks for this one!!
From: Huskergirl
On May 29, 2008
Fabulicious!!! I will never make omelets any other way again. I used chives, green onions, cheese, and ham along with the potato and eggs. I used 5 eggs because they were smaller and it made a large 14 inch omelet. We ate it all for supper and I wish there were some leftovers it would be great in the AM for a quick breakfast on my way out the door. Will have to double recipe next time. Thank you justcallmetoni for the great recipe. Made for ZWT4 for team CHIC CHEFS.
From: bluemoon downunder
On Oct 9, 2005
I followed the advice of several reviewers and added 1 chopped onion and 4 cloves of chopped garlic, which I lightly sautéed in a separate pan before I started to make the omelet. And I followed katie’s suggestion of adding thyme and grated cheese. I’d never made an omelet this way before, and I was delighted with the end results. The texture was wonderful as was the flavour. Another delicious find on the Zaar World Tour, and one I’ll be making again, with fond memories of visiting Ireland! Thanks for sharing this recipe, toni!
From: katie in the UP
On Oct 5, 2005
I had left over potatoes from dinner last night, I also added thyme and just a little shredded swiss cheese. Perfect- Puffy- light- couldn't ask for anything more omelet!!! Thanks
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