French Potato Omelet

Ingredients

• a well-seasoned potato puree, about 1 lb.
• 4 or 5 eggs
• 2 oz. of butter
• salt
• pepper
• grated nutmeg
• parsley which has been well washed, dried, and chopped

Method

1. 1

   Prepare a well-seasoned potato puree.

2. 2

   Beat the eggs with salt, pepper, nutmeg, and parsley, then add to the puree.

3. 3

   Melt butter in an omelet pan, pour in the mixture, stir until it thickens, roll into shape, allow to brown, and turn out on a hot dish.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 79. The excerpt below is the record exactly as published.

French Potato Omelet. Prepare a well-seasoned potato puree, about l lb., enriched with a little butter and cream. Break 4 or 5 eggs in an earthenware pan, season with salt, pepper, grated nutmeg, and parsley which has been well washed, dried, and chopped. Beat up the eggs, etc., and add them gradually to the puree. Melt 2 oz. of butter

Cook this with the app: pantry check, scaling, and the assistant.