Mashed Potato Omelettes



Cheese (freshly grated cheddar is awesome, as is Parmesan and, if I’m feeling lazy, sliced American – or all three if it’s a cheesy sort of day)

Mashed potatoes (my leftover of choice)

Garlic (either powdered or fresh/minced)

Chives, onion, red pepper flakes, parlsey (fresh if possible), bacon, leftover turkey or beef anything, etc – your omelette, your choice!  (Taco leftovers?  Try it!)

Butter and olive oil for the pan


Heat your skillet, no matter what kind you’re using, over medium heat. 

Whisk together your desired number of eggs in a bowl (I like to use 3 for a hearty omelette, husband-sized.  3 also works if I’m splitting one with Riley).

Have all the rest of your ingredients on hand and the tools you’ll need for adding them.

Add a small amount of olive oil to the heated skillet and give it a swirl.  Drop in about a TBS of butter, and push it down so it begins to melt.  Swirl. 

Pour in your eggs.  Give the skillet one more gentle swirl to even out the egg distribution.  Using a non-meltable spatula, gently pull some of the egg toward the middle so that the first layer to hit the pan moves a little, and some raw egg can touch the bottom in its place.

Reduce the heat a little.  As the egg cooks, gently lift the edges of the omelette with your spatula, and tilt the skillet a bit so that uncooked egg flows underneath the omelette. 

As the gorgeous thing is cooking, pop your leftover mashed potatoes in the microwave for 1 minute, so that they’re not cold when they hit the omelette.

You’ll see the top of your omelette starting to set.  Add the mashed potatoes in a long row, and top them with any of the toppings mentioned in the ingredient list.  Our favorites are cheese, garlic powder, parsley, and red pepper flakes.  Simple.  Leftover broccoli works great too.

Gently release the omelette again from the sides of the skillet, and slide your spatula underneath one side of it.  Lift, and fold 1/2 of the omelette over onto the other 1/2.  It will look like a taco. 

Continue cooking on low heat only a minute or two more.  You want to have nicely melted cheese, gooey potatoes, and a not-browned exterior.  I have a ways to go in learning how NOT to brown the eggs. 

Serve hot by itself or with your choice of fresh fruit, smoothie, OJ, toast, or any such thing.


One thought on “Mashed Potato Omelettes

  1. Pingback: Mashed Potato Omelettes | The Full Vine

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