Tuesday, November 20, 2007

Potato Omelet Breakfast, or What to do with Leftover Mashed Potatoes

... a problem you might have after Thursday. I promise, it's better than it looks.

As shown above, beat 1 egg (or 1/4c egg substitute) with 1/2c mashed potatoes. Add salt, pepper, and crumbled cheese (use a strong cheese-- parmesan, sharp cheddar, etc. I used prima dona gouda). Mix well and pour into an 8-10" skillet. Cover. When the edges begin to curl, try to flip (as you can see in the first picture, my potato omelet didn't flip very well). Cook until the underside is dry (the omelet should stay together when you shake the pan). Serve hot.

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