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Potato Omelet

Name: Potato Omelet
Yield: 2 servings
Ingredients: one small minced onion; one cupful of cold boiled potatoes; pepper; salt; one teaspoonful of finely minced parsley

From Kirmess cook book, 1907

Serves 2

Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

118Calories

4 gProtein

26 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories118 kcal

Protein4.1 g

Carbohydrates26 g

Fiber5 g

Sugars3.2 g

Total Fat0.2 g

Saturated Fat0.1 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Cholesterol0 mg

Sodium284 mg

Potassium571 mg

Calcium69 mg

Iron7 mg

Magnesium42 mg

Phosphorus83 mg

Zinc0.6 mg

Copper1 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C12 mg

Vitamin A3.1 mcg

Vitamin E0 mg

Vitamin K12 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.5 mg

Folate27 mcg

Choline4.7 mg

Caffeine0 mg

Water155 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 118. The excerpt below is the record exactly as published.

POTATO OMELET. Marion Harland. Make an omelet in the usual way; have ready by the time it is done, and lay upon it, this mixture, then fold down : Cook one small minced onion in one tablespoon- ful of dripping until yellow, add one cupful of cold boiled potatoes, chopped fine, and cook until slightly colored, stirring frequently. Shake into it a little pep- per and salt and one teaspoonful of finely minced pars- ley. Set into the oven to keep warm until the omelet is ready. CRBAM POTATOES WITH GREEN PEPPER

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