Irish Omelet
Yield
3 servingsPrep
10 minCook
15 minReady
25 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
small, or 4 large |
|
| 1 | each |
potatoes
large, cooked and mashed |
|
| 1 | x |
lemon juice
one squeeze |
*
|
| 1 | tablespoon |
chives
or scallions, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 1 | tablespoon |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | large |
eggs
small, or 4 large |
|
| 1 | each |
potatoes
large, cooked and mashed |
|
| 1 | x |
lemon juice
one squeeze |
*
|
| 15 | ml |
chives
or scallions, chopped |
|
| 1 | x |
salt and black pepper
to taste |
*
|
| 15 | ml |
butter
|
|
Directions
Separate the eggs and beat the yolks.
Add to the mashed potato, mixing thoroughly, then add the lemon juice, chives and salt and pepper.
Melt the butter in the omelette pan.
Whisk the egg whites until stiff and stir them into the potato mixture.
Cook the mixture until golden, then run under the broiler to finish and puff it up.
Serve at once.
