Irish Omelet Recipe #138708
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.
20 min | 15 min prep
SERVES 2
- 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
- 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.
- Whisk the egg whites until stiff. Fold the egg whites into the potato mixture.
- 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.
- Serve immediately.
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5 stars