Potato Omelet, circa 1930

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Potato Omelet

Recipe from: " 99 Potato Recipes from 33 Cooking Experts, "

Maine Potatoes, circa 1930.

 

3 TB butter

2 cups raw potatoes, peeled and diced

1/2 tsp. salt

2 TB onion, chopped

 

Egg mixture:

5 eggs, beaten

1/2 tsp. salt

Ground black pepper, to taste

3 TB thin cream

Chopped fresh parsley, for garnish

 

Melt the butter in a heavy frying pan, add potatoes, salt and onion.

 

Cover the pan and cook slowly, about 10 minutes or until the potatoes are

brown underneath and tender.

 

Beat the eggs lightly with a fork, add the cream 1/2 teaspoon of salt and

pepper.

 

Pour the egg mixture oven the potatoes, cover and cook slowly, again, for 5

to 8 minutes, or

until the omelet is firm. Fold over and turn out on a platter.

 

Garnish with chopped parsley and serve at once.

 

Yield: 6 servings.