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Potato Omelet

Take a large freshly-baked potato, break it open, and scoop out with a spoon the inside. Beat this till smooth, and mix with it a little pepper and salt, a dessert-spoonful of lemon-juice, and the yolks of four eggs. A minute or two before the omelet is to be fried, add the whites of the eggs beaten to a firm froth. Fry in the usual way, and serve on a hot dish. Garnish with parsley. Time to fry, five or six minutes. Probable cost, 5d. or 6d. Sufficient for two persons.

POTATO OMELET (another way). (See OMELET, POTATO.)