Potatoes in the Shape of an Omelet

Boil a few raw, peeled potatoes in salt and water; when cooked drain off the water, and let steam for five or six minutes; invert them on a clean cloth to dry all the moisture, and return them to a pan containing melted butter; fry for two minutes, then break by chopping them up with an iron palette until well crumbled, adding a little melted butter from time to time; season; brown nicely while tossing incessantly; lastly bring the potatoes to the front of the pan to have them all together, and shape the mass like a folded omelet; color it nicely, adding a little more butter, and invert it on a small long dish.

Another Way is to peel boiled cold potatoes; chop them up or else cut them in small three-sixteenths of an inch cubes; saute them in a pan with clarified butter, season with salt and chopped parsley and let color nicely, tossing them unceasingly; bring the preparation forward to the front of the pan, assemble it together, and shape it like a folded omelet; color, adding a little more butter, and when finely browned drain off the fat and turn it over as an omelet on a long dish.