Potato Omelette

Ingredients

• Remove the pulp from freshly baked potato
• the beaten yolk of 3 eggs
• a few drops of lemon juice
• salt and pepper
• the stiffly whipped whites of 3 eggs
• heat 1 oz. butter

Method

1. 1

   Rub the pulp through a wide sieve and mix with the beaten yolk, lemon juice, salt, and pepper.

2. 2

   Stir in the whipped whites just before cooking.

3. 3

   Heat butter in an omelette pan, cook until light brown underneath, then brown in a hot oven or over an open fire.

4. 4

   Serve folded on a paper with chopped parsley.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 29. The excerpt below is the record exactly as published.

POTATO OMELETTE.— Remove the pulp from freshly baked potato, rub it through a wide sieve, and carefully mix it with the beaten yolk of 3 eggs, a few drops of lemon juice and salt and pepper. Just before putting over the fire, stir in the stiffly whipped whites of 3 eggs, heat 1^ oz. butte

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