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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 2 |
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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. 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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