Colonial Potato Omelet
Feb. 10th, 2016 05:25 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
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creative_cooksColonial Potato Omelet
½ cup milk
1 teaspoon flour, heaping
1 cup potatoes, mashed
1 teaspoon salt
1/8 teaspoon pepper
3 egg yolks, well beaten
3 egg whites, stiffly beaten
Smoothly blend the milk and flour in a saucepan. Stir in the mashed potatoes, salt and pepper. Gently stir until the mixture is free from lumps. Pour this over the beaten egg yolks and beat rapidly. Lastly, beat the frothy egg whites into the mixture. Heat and butter a cast iron skillet, and quickly pour the omelet into it. Fry until the underside is browned. Set the skillet on the rack in the oven (400 degrees) for a few minutes to brown the top. Serve immediately.
½ cup milk
1 teaspoon flour, heaping
1 cup potatoes, mashed
1 teaspoon salt
1/8 teaspoon pepper
3 egg yolks, well beaten
3 egg whites, stiffly beaten
Smoothly blend the milk and flour in a saucepan. Stir in the mashed potatoes, salt and pepper. Gently stir until the mixture is free from lumps. Pour this over the beaten egg yolks and beat rapidly. Lastly, beat the frothy egg whites into the mixture. Heat and butter a cast iron skillet, and quickly pour the omelet into it. Fry until the underside is browned. Set the skillet on the rack in the oven (400 degrees) for a few minutes to brown the top. Serve immediately.
